ho;  I ohm*  Phi, 


-  1QK 


V 


UNIVERSITY  OF 

ILLINOIS  L'^RARY 

ATURBANA  ^PAIGN 

OAKSiK^ET 

LIBRARY  FACILITY 


CORNER  BOOK  SHOP 

102  FOURTH  AVENUE 


$*'$"  &yt*^  c*2*&. 


The  North  End  Club 

COOK  BOOK 


A  COLLECTION  OF 

CHOICE  AND  TESTED  RECIPES. 


Compiled  and  Arranged 
By  Ladies  of  the  Club. 


PUBLISHED    BY 

STEVENS,  MALONEY  &  CO., 

Chicago,  Illinois, 

1905. 


Copyrighted  1905 

BY 

THE  NORTH  END  CLUB 
Chicago. 


CONTENTS. 


Soups 9-  14 

Bread,  Biscuit,  Waffles  and   Muffins,  Etc 14-20 

Sandwiches 21-  26 

Vegetables 26-  36 

Omelets,  Eggs  and  Cheese 36-  40 

Fish 40-46 

Meats  and  Poultry 46-  61 

Salads 61-75 

Pastry 75-81 

Puddings 81-91 

Pudding  Sauces 91-  93 

Cake. 93-109 

Small  Cakes,   Cookies  and  Doughnuts 109-114 

Ices  and  Ice  Cream .    114-120 

Preserves  120-124 

Pickles ....  124-127 

Candy 127-135 

Things  Worth   Knowing -. 135-138 

Chafing  Dish .' 138-143 

Beverages 143-144 


FOREWORD, 

With  much  pleasure  the  ladies  of  The  North  End  Club  pre- 
sent this  little  volume  of  tested  recipes  to  the  public,  hoping 
that  it  may  prove  a  true  friend. 

Originality  is  not  claimed  for  it.  Each  one  has  chosen  of  the 
best  from  her  store  with  the  consciousness  of  sharing  with  an- 
other some  of  the  joys  of  life. 


APPETIZERS, 

"Nor  love  thy  life,  nor  hate,  but  whilst  thou  livest,  live  well." 

FRUIT  COCKTAIL. 

Peel  and  cut  2  tart  apples  into  dice,  cut  2  oranges  into  halves 
and  scoop  out  pulp.  Cut  canned  pineapple  into  small  pieces. 
Mix  fruit,  add  juice  of  1  lemon,  1  small  glass  sherry  wine  and 
sugar  to  taste.  Chill  thoroughly,  and  when  ready  to  serve,  put 
in  cold  sherbet  glasses,  add  3  Maraschino  cherries  to  each  glass, 
and  1  teaspoon  Maraschino  wine,  with  1  teaspoon  chopped  ice. 

Mrs.  Hubbard. 

GRAPE  FRUIT. 

Take  medium  size  grape  fruit,  cut  in  half,  take  out  pulp  and 
juice.  Sweeten  pulp  and  juice  to  taste,  put  back  in  half  shells, 
add  3  Maraschino  cherries  and  tablespoonful  Maraschino  wine. 
Serve  very  cold.  Mrs.  Fred.  Cain. 


SOUPS, 

"Oh,  that  this  too  too  solid  flesh  would  melt. 
Thaw  and  resolve  itself  into  a  dew!'{ 

POT  AU  FEU. 
(Hot  Soup,  Clear.) 

Two  to  three  quarts  soup  stock,  2  carrots,  1  onion,  one-half 
head  of  cabbage,  1  leek  and  some  celery.  Slice  vegetables  quite 
fine  and  let  them  cook  in  boiling  water  until  quite  soft,  then  let 
them  drip  through  a  strainer.  Put  vegetables  in  sauce  pan  or 
kettle,  pour  over  the  necessary  quantity  of  stock  and  allow  to 
cook  slowly  for  \y2  hours. 

GREEN  CORN  SOUP. 

Cut  corn  from  the  cob  until  you  have  at  least  1  pint  (or  use 
Out  of  corn  season  1  pint  canned  corn).  Cover  it  with  a  quart 
of  milk,  let  simmer  20  minutes  and  add  1  fresh  egg  well  beaten, 
good  piece  of  butter  and  salt  and  pepper  to  taste.  Serve  with 
croutons. 


MOCK  TURTLE  SOUP. 

Boil  1  pound  calf's  liver  and  2  pounds  of  veal  2  hours,  skim- 
ming well,  then  strain.  Chop  the  meat  fine  and  add  to  it  1 
small  onion  chopped,  salt,  pepper  and  ground  cloves  to  taste, 
thickening  all  with  browned  flour.  Let  all  boil  up  together. 
Put  a  slice  of  lemon  and  quarter  of  hard  boiled  egg  in  each  dish 
and  pour  soup  over  when  ready  to  serve.         Mrs.  Hubbard. 

VEGETABLE  SOUP. 

Two  carrots,  2  turnips,  3  onions,  2  heads  celery,  5  or  6  pota- 
toes, \y2  pints  milk.  Prepare  all  the  vegetables  and  cut  them 
up  in  small  pieces,  put  in  saucepan  with  2  quarts  of  water  and 
boil  for  2  hours.  Rub  through  a  sieve,  season  rather  highly, 
put  back  in  the  saucepan  with  the  milk  and  x/2  pint  of  the  liquor 
the  vegetables  were  cooked  in.    Boil  10  minutes  and  serve. 

BAKED  SOUP. 

Cut  beef  from  the  neck  into  small  pieces,  also  vegetables  of 
any  kind,  and  put  all  into  a  clean  jar  like  a  bean  pot  with  one 
pint  of  peas  and  rice.  Pour  in  four  quarts  of  water,  set  in  oven 
to  bake  for  two  hours,  then  strain  and  serve  with  hot  noodles. 

CLAM  SOUP. 

One  can  minced  clams  (Pioneer  brand),  1  quart  of  milk. 
Add  clams  to  hot  milk  and  bring  to  a  boil.  Season  highly  with 
salt,  pepper,  a  little  onion  juice,  and  serve  piping  hot. 

Mrs.  Genevieve  Bookwalter. 

DUCHESS  SOUP. 

Four  cups  white  stock  (water  in  which  fowl  or  chicken  is 
cooked),  2  slices  of  carrot  cut  in  cubes,  2  slices  onion,  2  blades 
mace,  y2  cup  grated  mild  cheese,  1-3  cup  butter,  %  cup  flour, 
2  cups  scalded  milk,  1  teaspoon  salt,  }i  teaspoon  pepper.  Cook 
vegetables  3  minutes  in  \y2  tablespoons  butter,  then  add  stock 
and  mace,  boil  15  minutes,  strain  and  add  milk.  Thicken  with 
remaining  butter  and  flour  cooked  together.  Add  salt  and 
pepper,  stir  in  cheese  and  serve  as  soon  as  cheese  is  melted. 

Mrs.  L.  G.  Stiles. 

10 


ST.  GERMAIN  SOUP. 

Three  cups  white  stock,  1  can  Marrowfat  peas,  1  cup  cold 
water,  y2  onion,  bit  of  bay  leaf,  sprig  of  parsley,  blade  of  mace, 
2  teaspoons  sugar,  1  teaspoon  salt,  y$  teaspoon  pepper,  2  table- 
spoons butter,  2  tablespoons  cornstarch,  1  cup  milk.  Drain  and 
rinse  peas,  reserving  1-3  cup;  put  remainder  in  cold  water  with 
seasonings  and  simmer  J/2  hour;  rub  through  sieve  and  add 
stock.  Thicken  with  butter  and  cornstarch  cooked  together. 
Boil  5  minutes.    Add  milk  and  rest  of  the  peas. 

Mrs.  L.  G.  Stiles. 

INSTANTANEOUS  SOUP. 

One  quart  can  of  tomatoes,  1  quart  can  of  corn,  1  quart  of 
milk,  1  tablespoon  of  butter,  salt.  Cook  tomatoes  and  corn  to- 
gether about  10  minutes,  add  the  milk,  butter  and  salt,  and  allow 
to  simmer  10  minutes,  then  strain  through  a  sieve. 

Mrs.  N.  B.  Lewis. 

WHITE  SOUP. 

Four  onions,  4  potatoes,  boil,  mash  and  pass  through  a  col- 
ander, add  1  beaten  egg,  1  quart  of  hot  milk,  a  little  salt  and 
butter.  Minnie  Smith. 

TOMATO  SOUP. 

Brown  2  tablespoons  of  flour  in  2  of  butter.  Add  1  can  of 
tomatoes  cooked  and  strained,  1  quart  of  milk.  Season  highly 
with  salt,  pepper  and  a  little  celery  powder. 

Mrs.  Genevieve  Bookwalter. 

TOMATO  BISQUE. 

Melt  two  tablespoons  of  butter  in  a  saucepan,  add  1  T/2  table- 
spoons of  flour  and  rub  together  until  smooth,  add  gradually 
1  quart  milk  and  cook  until  thickened.  Cook  1  can  tomatoes,  y2 
cup  water,  slice  of  onion,  salt  and  sugar  to  taste,  about  5  min- 
utes.   When  ready  to  serve  strain  into  cooked  milk. 

Mrs.  Elizabeth  D.  Pease. 

TOMATO  BISQUE. 

One  can  tomatoes ;  boil  with  1  cup  of  water ;  strain ;  then 
heat  in  a  double  boiler  1  pint  of  new  milk;  put  in  a  piece  of 


butter  size  of  an  egg.  Season  with  salt  and  pepper.  Take  two 
tablespoons  cornstarch,  dissolve  in  a  little  cold  milk.  Stir  into 
the  boiling  milk.  Take  a  small  pinch  of  soda  dissolved  with 
boiling  water,  stir  into  the  tomatoes ;  then  put  the  boiling  milk 
in.  Serve  immediately.  Put  a  spoonful  of  whipped  cream  on 
top  of  the  cup  in  which  it  is  to  be  served. 

BUTTERMILK  SOUP. 

Two  quarts  of  buttermilk,  4  tablespoons  of  rice  flour,  Y 
package  seeded  raisins,  1  egg,  2  tablespoons  of  sugar.  Put  milk 
on  to  boil  and  stir  in  the  raisins  while  cold,  then  before  boiling 
place  flour  in  milk  and  continue  to  stir  until  it  boils.  Beat  the 
egg  and  sugar  until  creamed.  Place  soup  on  back  of  stove  and 
stir  in  egg  and  sugar  just  before  serving. 

Mrs.  C.  Anderson. 

NOODLES  FOR  SOUP. 

To  one  beaten  egg  add  a  little  salt  and  as  much  flour  as  it 
will  absorb.  Roll  out  very  thin  on  a  well  floured  board,  then 
sprinkle  with  flour  and  roll  up.  With  a  sharp  knife  cut  into 
thin  strips  and  shake  them  out  to  dry.  Add  to  soup  and  boil 
about  20  minutes. 

SAGO  SOUP. 

Two  quarts  of  milk,  2  tablespoons  of  butter,  salt  and  pepper 
to  taste,  Y  cup  of  sago.  Place  all  the  ingredients  in  a  double 
boiler  and  boil  \Yz  hours. 

CHICKEN  SOUP  WITH  EGGS. 

Place  the  yolks  of  6  eggs  in  the  soup  tureen,  add  Y*  CUP  °f 
water  and  beat  thoroughly.  Cook  3  quarts  of  rich  chicken 
stock  with  Y*  CUP  of  rice.  Pour  over  the  eggs,  beating  all  the 
time,  and  serve  immediately.  Emma  C.  Portman. 

CREAM  OF  CHICKEN  WITH  ASPARAGUS. 

Cook  two  cans  of  asparagus  tips  in  their  own  liquor,  with 
about  1  pint  of  water  added,  for  about  5  minutes,  then  drain 
liquor  off  and  cut  the  tips  ofT  in  1-inch  lengths  and  set  aside. 
Replace  asparagus  in  the  liquor  and  cook  20  minutes,  then  strain 
through  a  sieve  and  add  Y  teaspoon  of  baking  soda  dissolved 


in  hot  water.  Add  2  quarts  of  rich  chicken  broth,  let  boil  to- 
gether and  add  2  quarts  of  boiling  hot  milk.  Thicken  with 
4  tablespoons  of  butter  and  8  tablespoons  of  flour.  Season  with 
salt  and  pepper,  and  add  whipped  cream.  This  is  particularly 
good  for  serving  at  afternoon  affairs  in  bouillon  cups  with  a 
teaspoon  of  whipped  cream  added  to  each  cup. 

CREAM  OF  CHICKEN  WITH  OYSTERS. 
To  the  above  receipt  the  addition  of  oysters  gives  quite  a 
different  taste.    Boil  1  quart  of  oysters  in  1  quart  of  rich  milk, 
add  1  tablespoon  of  butter,  strain  and  add  to  the  above.    Served 
in  bouillon  cups,  this  is  enough  for  30  cups. 

CREAM  OF  SPINACH  SOUP.— No.  1. 
Pick,  wash  and  boil  enough  spinach  to  measure  a  pint,  when 
cooked,  chopped  and  pounded  into  a  soft  paste.  Put  it  into  a 
stewpan  with  4  ounces  of  butter,  a  little  grated  nutmeg,  a  tea- 
spoon of  salt.  Cook  and  stir  it  about  10  minutes.  Add  to  this 
two  quarts  of  strong  stock;  let  boil  up,  then  rub  it  through  a 
strainer.  Set  it  over  the  fire  again,  and  when  on  the  point  of 
boiling,  mix  with  it  a  tablespoon  of  butter  and  a  teaspoon  of 
granulated  sugar.  When  ready  to  serve  whip  up  a  half  pint  of 
triple  cream  and  place  on  top  in  tureen. 

Emma  C.  Portman. 

CREAM  OF  SPINACH  SOUP.— No.  2. 
Cook  54  peck  of  spinach  in  salted  water  for  20  minutes, 
then  rub  through  a  fine  strainer.  Boil  2  quarts  of  milk,  and 
thicken  with  2  tablespoons  of  butter  and  2  tablespoons  of  flour, 
rubbed  together,  season  with  pepper  and  salt.  Add  the  spinach 
and  let  it  boil  up,  and  just  before  serving  add  y2  pint  of 
whipped  cream. 

GRAPE  SOUP. 
(For  Hot  Weather.) 

Stem,  wash  and  cook  enough  Concord  grapes  to  secure  1 
quart  of  rich  grape  juice.  Add  2  cups  of  sugar,  2  cups  of 
seedless  raisins  (which  have  been  soaked  in  water  for  2  hours) 
and  4  sticks  of  cinnamon.  Let  boil  for  half  an  hour,  remove 
the  sticks  of  cinnamon  and  thicken  with  4  tablespoons  of  flour. 
Grape  jelly  can  also  be  used  in  place  of  the  grape  juice.  To 
be  served  hot  or  very  cold.  Emma  C.  Portman. 

13 


DRIED  FRUIT  SOUP. 
(Wholesome  for  Children  and  Invalids.) 
Three  quarts  of  water,  1  cup  of  dried  currants,  1  cup  of 
seedless  raisins,  1  cup  of  prunes,  1  cup  applies  (dried  or  fresh), 
1  small  cup  of  sago,  3  or  4  sticks  of  cinnamon,  1  tablespoon 
New  Orleans  molasses.  Thoroughly  wash  and  partly  dry  the 
fruit.  Put  all  the  ingredients  together  in  a  double  boiler  and 
boil  very  slowly  for  three  hours.     Serve  hot  or  cold. 

CROUTONS  FOR  SOUP. 

Cut  bread  into  slices  1  inch  thick,  remove  the  crust,  butter 
the  bread  and  cut  into  cubes  ^  inch  square ;  brown  in  oven. 


BREAD, 

"Here  is  bread  which  strengthens  men's  hearts, 
And  therefore  is  called  The  Staff  of  Life." 

MILK   BREAD. 

One  pint  milk  scalded  and  cooled.  One  tablespoon  butter, 
melted  in  the  hot  milk,  1  tablespoon  sugar,  1  teaspoon  salt,  1 
small  cake  yeast,  6  or  7  cups  of  flour.  Measure  the  milk  after 
scalding  and  put  into  mixing  bowl;  add  the  butter,  sugar  and 
salt.  When  cool,  add  the  yeast,  stir  in  the  flour,  adding  it 
gradually  after  5  cups  are  in,  that  it  may  not  be  too  stiff.  Use 
just  enough  to  knead  it.  Knead  till  smooth  and  elastic.  Cover, 
let  it  rise  till  light.  Cut  it  down,  divide  into  parts  and  shape 
into  loaves.  Let  it  rise  again  in  the  pans.  Bake  forty  or 
fifty  minutes.  Lillie  I.  Lewis. 

WHITE   BREAD. 

One  pint  of  scalded  milk,  cooled,  1  tablespoon  of  sugar,  1 
tablespoon  of  salt,  flour  enough  to  make  batter,  beat  thoroughly, 
add  1  cake  of  compressed  yeast  dissolved  in  a  little  water,  1 
tablespoon  of  lard.  Set  in  warm  place  to  rise  until  light,  then 
add  more  flour  and  knead.  Set  away  to  rise  one  hour,  then 
knead  into  loaves,  let  rise  and  bake  one  hour. 

Elinor  Erickson. 

14 


BROWN   BREAD. 

Two  cups  sour  cream,  y  cup  sugar,  y2  cup  molasses,  1  cup 
wheat  flour,  2  cups  graham  flour,  2  even  teaspoons  soda,  1  tea- 
spoon salt,  handful  of  raisins.  Put  into  pan,  let  raise  one  hour, 
then  bake.  Mrs.  G.  W.  Powell. 

STEAMED  BROWN  BREAD. 

Three-quarters  cup  white  flour,  \y2  cups  graham  flour,  \y2 
cups  cornmeal,  ^4  CUP  molasses,  1  tablespoon  sugar,  if  liked 
very  sweet,  y2  teaspoon  salt,  2  large  cups  sour  milk,  1  level 
teaspoon  baking  soda.*  You  may  add  y2  cup  seeded  raisins  if 
you  choose.    Pour  into  molds  and  steam  from  3  to  4  hours. 

Mrs.  Wm.  Colly. 

CORN   BREAD. 
Two  tablespoons  sugar,  1  tablespoon  butter,  2  eggs,  stir  to- 
gether and  add  1  cup  milk,  ^  CUP  corn  meal,  3  teaspoons  bak- 
ing powder  and  white  flour  to  make  quite  stiff.    Bake. 

Mrs.  G.  W.  Powell. 

SOFT   CORN   BREAD. 

(Southern  Style.) 

Two  cups  of  hot  grits.  Cook  until,  half  done.  One  and  one- 
half  tablespoonfuls  of  butter,  3  eggs,  \y2  pints  of  milk,  1  cup  of 
white  corn  meal,  1  teaspoonful  of  salt,  1  teaspoonful  of  baking 
powder,  y2  cup  of  grits  before  cooking,  will  make  this  amount, 
baked  three-quarters  of  an  hour.       Miss  Jennie  A.  Drake. 

BAKING   POWDER   BISCUIT. 

Two  cups  of  flour,  1  teaspoon  of  salt,  2  teaspoons  baking 
powder,  ^  CUP  of  lard  and  butter,  add  enough  milk  to  hold 
together,  handle  as  little  as  possible.     Bake  in  very  hot  oven. 

Nellie  F.  Caine. 

GRAHAM  BREAD. 

(Two  Loaves.) 

Four  cups  of  sour  buttermilk,  1  heaping  teaspoon  of  soda, 

y2  cup  of  New  Orleans  molasses,  pinch  of  salt,  2  tablespoons 

of  lard,  1  cup  of  white  flour.    Enough  graham  flour  to  make  a 

stiff  batter.    Bake  fifty  minutes. 

Mrs.  Genevieve  Bookwalter. 

15 


BOSTON  STEAMED  BROWN  BREAD. 

One  pint  sour  milk,  2  cups  of  flour  (or  1  cup  of  flour  and  1 
cup  of  graham),  1  cup  corn  meal,  1  cup  molasses,  1  teaspoon 
soda,  salt.  Steam  in  buttered  mold  three  hours,  or  in  the  pound 
baking  powder  cans.  Mrs.  Seymour  Jones. 

INDIAN   BREAD. 

Three  cups  of  sour  milk,  2  cups  of  Indian  meal,  1  cup  of 
graham  flour,  y2  cup  of  molasses,  1  tablespoon  soda.  Steam 
three  hours.  Mrs.  Emma  Bissell. 

BROWN   BREAD. 

Two  cups  yellow  corn  meal,  1  y2  cups  rye  meal,  1  cup  graham 
flour,  1  cup  of  molasses,  1  pint  sour  milk,  1  teaspoon  soda  and 
salt  each.  Stir  thoroughly,  steam  five  hours  and  bake  one 
hour  in  a  moderately  warm  oven.         Mrs.  Arthur  N.  Coble. 

BLUEBERRY  MUFFINS. 

One  egg,  1  pint  flour,  y2  tablespoon  melted  butter,  y2  cup 
sugar,  milk  enough  to  make  cake  batter,  heaping  teaspoon 
baking  powder,  1  pint  blueberries  dredged  with  flour,  bake 
in  muffin  pan.  Mrs.  Geo.  E.  Watson. 

JOHNNY  CAKE. 

One  cup  white  flour,  2  cups  cornmeal,  piece  of  lard  size  of 
walnut.  Teaspoon  salt,  2  teaspoons  baking  powder,  2  tea- 
spoons sugar,  y2  cup  milk.  Mrs.  /.  West. 

WAFFLES. 

One  pint  milk,  3  cups  flour,  2  teaspoons  baking  powder,  1 
teaspoon  salt,  3  eggs,  1  tablespoon  butter.  Mrs.  Wall. 

WAFFLES. 

One  pint  flour,  1  pint  milk,  1  teaspoon  salt,  1  tablespoon 
melted  butter,  1  teaspoon  baking  powder,  3  eggs,  the  whites 
beaten  to  a  froth.  Sift  the  salt  and  baking  powder  with  the 
flour,  add  the  milk,  melted  butter  and  yolks  of  eggs.  Beat  hard 
for  several  minutes,  then  add  the  whites  of  eggs.  Bake  in  hot 
greased  waffle  iron.  Mrs.  L.  P.  Hurter. 

16 


WAFFLES. 

One  pint  of  flour,  1  teaspoon  of  baking  powder,  one  tea- 
spoon salt  sifted  together  six  times.  Make  a  well  in  middle 
of  flour  into  which  pour  1  pint  of  milk,  the  beaten  yolks  of  2 
eggs,  a  tablespoonful  of  melted  shortening ;  mix  well,  and  add 
the  stiffened  whites  of  two  eggs.     Bake  on  a  hot  waffle  iron. 

HONEY   MUFFINS. 

Sift  together  three  cupfuls  of  flour,  three  teaspoonfuls  of 
baking  powder,  and  half  a  teaspoonful  of  salt.  Work  in  three 
rounding  tablespoonfuls  of  butter,  add  3  beaten  eggs,  1  cup  of 
milk  and  1  teacup  of  strained  honey.  Bake  in  muffin  or  in 
gem  pans  in  a  hot  oven.  Mrs.  Nelson  A.  Pennoyer. 

TRIFLES. 
(A  Fine  Dish  for  Early  Tea.) 
Beat  2  or  3  eggs  a  few  minutes,  add  a  little  salt  and  enough 
flour  to  make  a  stiff  paste,  teaspoon  of  butter,  nutmeg  or 
cinnamon  and  essence  of  vanilla,  also  roll  very  thin,  cut  in 
star  shape  with  tin  cutter,  fry  in  boiling  hot  lard.  Sprinkle 
sugar  over  them  and  eat  warm. 

QUEEN   FRITTERS. 

Put  Yz  pint  of  water  and  2  ounces  butter  in  saucepan  to  boil. 
Put  in  4  ounces  of  flour  when  boiling.  Stir  rapidly  until  it  forms 
i  ball.  Take  from  fire,  beat  hard  and  let  cool.  Then  add  1 
egg  not  beaten.  Beat  until  thoroughly  amalgated;  then  add 
another  egg  and  beat  again  and  so  on  until  you  have  added  4 
eggs.  Now  give  the  whole  a  thorough  beating.  Have  ready  a 
kettle  of  hot  fat.  Drop  a  spoonful  in  and  fry  a  delicate  brown. 
I  use  cottolene.  It  is  much  better  than  lard.  Serve  with  a  wine 
sauce.  Miss  Drake. 

SWEDISH   TIMBALES. 

One-half  pint  flour,  1  gill  of  milk,  generous  measure,  2 
eggs,  J/2  teaspoon  salt,  j£  teaspoon  sugar,  1  tablespoon  salad  oil. 
Beat  eggs  until  light.  Add  milk  to  them.  Pour  this  mixture  on 
the  flour  and  beat  to  a  smooth  batter.  Add  other  ingredients 
and  beat  two  minutes.  Put  the  timbale  iron  in  kettle  of  hot 
fat  for  about  two  minutes.    Fill  a  cup  two-thirds  full  with  the 

17 


batter.  When  iron  is  quite  hot  put  into  batter,  let  remain  until 
it  clings  to  sides  of  iron.  Then  immerse  in  hot  fat  and  cook 
until  a  delicate  brown.  If  the  iron  is  not  hot  enough  the  batter 
will  drop  off  the  iron.  Let  the  batter  come  within  one-half 
inch  of  top  of  iron.    Fry  in  cottolene. 

Miss  Jennie  A.  Drake. 

STALE  BREAD  GRIDDLE  CAKES. 

Soak  2  cups  of  stale  breadcrumbs  for  one  hour  in  a  quart 
of  milk  which  must  be  boiling  hot.  Pour  this  over  the  bread 
crumbs.  Separate  the  yolks  and  whites  of  2  eggs  and  beat  till 
light.  Into  the  soaked  bread  crumbs,  add  first  the  beaten  yolks, 
then  3  ounces  of  flour,  a  tablespoon  melted  butter,  a  small  tea- 
spoon of  salt.  Beat  these  well ;  then  stir  in  lightly  2  teaspoons 
of  baking  powder  and  the  beaten  whites.  Grease  the  griddle 
and  bake  quickly  in  small  thin  cakes  until  a  golden  brown. 

SWEDISH  PANCAKES. 

Three  eggs  well  beaten,  1  heaping  teaspoon  of  sugar,  pinch 
of  salt,  1  quart  of  milk.  Use  enough  flour  to  thicken — say  about 
1  pint — beat  to  a  thin  batter.  It  is  best  to  test  the  batter  on  the 
griddle  since  it  is  hard  to  give  just  the  amount  of  flour  to  be 
used.  Mrs.  Charles  Anderson,  Oak  Park. 

ROYAL  FRITTERS. 

One  scant  pint  of  sifted  flour,  T/2  pint  of  water,  1  gill  of  but- 
ter, y2  gill  of  sugar,  1  orange,  grated  rind  and  juice,  5  eggs. 
Put  water,  butter,  orange  juice  on  fire  in  large  saucepan.  Heat 
mixture  slowly  to  boiling  point.  When  it  boils  add  sugar,  then 
flour  all  at  once.  Beating  all  well  until  the  paste  leaves  the 
sides  of  kettle,  which  will  be  about  three  minutes.  Turn  into 
a  bowl  and  set  away  to  cool.  Then  beat  the  eggs  in  one  at  a 
time.  Beat  hard  for  20  minutes.  Drop  a  spoonful  into  hot 
cottolene  and  fry  delicate  brown.  Serve  with  any  kind  of 
sauce.  Miss  Jennie  A.  Drake. 

CHRISTINE'S  MUFFINS. 

One  tablespoon  of  butter,  2  tablespoons  sugar,  2  eggs,  beaten 
separately,  add  1  cup  milk,  3  teaspoons  baking  powder,  flour  to 
make  stiff  batter.     Bake  twenty  minutes  in  a  quick  oven. 

Mrs.  Lewis. 

18 


POPOVERS. 

Three  eggs,  1  teaspoon  butter  melted,  2  cups  milk,  1  tea- 
spoon salt,  2  cups  flour.  Beat  the  eggs  separately  and  add  to 
the  milk;  put  in  salt  and  butter.  Add  flour  little  by  little  to 
prevent  it  being  lumpy.  Strain  through  a  sieve.  Fill  well 
greased  gem  pans  half  full  and  bake  in  quick  oven  twenty-five 
minutes.  Mrs.  Henrietta  Daniels. 

GRAHAM  MUFFINS. 

One  cup  of  sour  milk,  1  tablespoon  of  sugar  or  molasses,  1 
egg,  1  scant  teaspoon  of  soda,  y2  of  salt,  enough  graham  flour 
to  make  a  stiff  batter.    Bake  twenty  minutes. 

CORN-MEAL  POPOVERS. 

One  pint  sweet  milk  scalded,  stir  into  the  hot  milk  a  cup- 
ful of  corn-meal,  a  piece  of  butter  half  the  size  of  an  egg,  a 
little  salt,  3  eggs  well  beaten,  and  stirred  in  the  last  thing.  No 
soda. 

SODA  BISCUIT. 

One  and  one-half  quarts  of  flour,  1  pint  sour  milk,  1  level 
teaspoon  of  soda,  well  dissolved  in  milk,  1  heaping  tablespoon 
of  lard,  scant  teaspoon  of  salt. 

Mrs.  Mary  F.  Pease,  Springfield,  III. 

ARROWROOT  BISCUIT. 

Sift  together  2  cups  of  arrowroot  and  1  cup  of  flour.  Rub 
two-thirds  of  a  cupful  of  butter  into  the  flour  and  stir  in  grad- 
ually a  little  very  rich  milk,  sufficient  to  make  a  stiff  dough. 
Roll  out  into  a  thick  sheet,  beat  with  rolling-pin,  fold,  roll  out, 
and  beat  again,  and  repeat  the  rolling  and  beating  for  five  min- 
utes. Roll  out  the  last  time  about  an  inch  thick,  cut  with  a 
round  cutter,  brush  with  egg,  sprinkle  with  sugar  and  bake 
in  a  moderate  oven  with  a  stronger  bottom  heat. 

RECIPE    FOR   GRAHAM    GEMS. 

One  cup  of  sweet  milk,  1  cup  of  water,  cold.  Make  a  batter 
a  little  stiffer  than  griddle  cakes.  Put  in  hot  buttered  gem  pans 
and  bake  in  quick  oven. 

19 


OATMEAL  CRACKERS. 

Two  cupfuls  of  raw  oatmeal,  1  cupful  of  flour,  y2  cupful 
of  lard,  y2  cupful  of  sugar,  1  tablespoon  baking  powder,  1  tea- 
spoon of  salt.  Mix  together  the  oatmeal,  flour,  salt,  sugar,  and 
baking  powder;  melt  the  lard  and  pour  a  beaten  egg  into  it. 
Then  add  this  to  the  dry  ingredients,  using  cold  water  enough 
to  make. the  whole  into  a  stiff  paste.  Roll  the  paste  to  about  the 
thickness  of  a  dollar  and  cut  into  small  cakes,  and  bake  in  a 
moderate  oven.  A.  B. 

NEW  ORLEANS  ROLLS. 

One  pint  boiling  whey  poured  over  x/2  tablespoonful  of 
flour,  let  it  cool,  add  y2  cake  compressed  yeast,  make  a  stiff 
batter,  set  it  to  rise,  add  after  it  rises  2  eggs  well  beaten,  4 
tablespoons  lard  (melted),  1  teaspoon  sugar,  a  little  salt,  knead, 
let  rise  again.  When  light  make  into  small  rolls,  lay  them  1 
inch  apart.  Stand  two  hours  before  baking,  have  a  hot  oven 
and  they  will  bake  in  ten  or  fifteen  minutes  and  will  be  as  light 
as  feathers.  Mrs.  N.  B.  Lewis. 

GRIDDLE  CAKES. 

One  quart  sour  milk,  y2  teaspoon  salt,  enough  flour  to  make 
a  stiff  batter,  yolks  of  3  eggs  well  beaten,  1  teaspoon  soda, 
whites  of  eggs  beaten  to  a  stiff  froth.         Mrs.  C.  S.  Burdsal. 

JOHNNY  CAKE. 

Two  tablespoonfuls  sugar,  1  of  butter,  yolks  of  2  eggs,  ^4 
of  a  cup  of  milk  (sweet),  one  cup  of  white  flour,  1  cup  of 
Indian  meal,  3  teaspoonfuls  baking  powder,  whites  of  2  eggs. 
Beat  whites  very  light. 

DIXIE  BISCUIT. 

Three  pints  of  flour,  2  eggs,  2  tablespoons  lard,  1  cup  milk, 
yeast.  Mix  at  11  o'clock  A.  M.  Roll,  cut  at  4  o'clock  and  cut 
with  two  sizes  of  cutters,  putting  the  Smaller  one  on  top.  Let 
rise  until  time  to  get  dinner  and  bake  twenty  minutes. 

Mrs.  Ben.  Williams. 

20 


SANDWICHES/ 

"Now,  good  digestion  wait  on  appetite" 

NOVEL  SANDWICHES. 

Spread  thin  slices  of  buttered  bread  with  the  following: 
Calve's  liver  boiled,  chopped  and  run  through  meat  chopper, 
seasoned  well  with  salt  and  pepper,  and  mixed  with  mayonaise 
dressing.  Mrs.  A.  B.  Prindle,  Batavia. 

JELLY  SANDWICHES. 

(From  Dainty  Things  for  Luncheon.) 

Cut  fresh  bread,  while  yet  warm,  in  as  thin  slices  as  possible. 
Butter  them  evenly,  spread  over  lemon  jelly  and  sprinkle  with 
fresh  grated  cocoanut.  Roll  each  slice  separately  and  tie  with 
baby  ribbon. 

CHOCOLATE  SANDWICHES. 

Slightly  butter  thin  slices  of  white  bread,  trim  off  the  crusts 
and  cut  into  the  desired  shape.  Grate  the  bitter  chocolate  and 
sweeten  it  to  taste  with  granulated  sugar.  Melt  a  small  piece  of 
butter  and  add  the  chocolate  to  it.  Take  from  the  fire  and  cool. 
Moisten  with  a  little  cream  if  the  filling  is  too  thick  to  spread  be- 
tween the  slices  of  bread.  This  is  one  of  the  sweet  sandwiches 
appreciated  with  a  cup  of  tea. 

JELLY  SANDWICHES. 

Three  tablespoons  crabapple  jelly  and  3  tablespoons  cottage 
cheese.  The  cottage  cheese  must  be  rich  and  smooth.  If  too 
stiff,  stir  in  a  little  cream.  Butter  white  bread,  spread  half  the 
slices  with  the  jelly,  and  the  remainder  with  the  cheese,  then 
put  the  two  kinds  together. 

NUT  GINGER  SANDWICHES.' 

(From  Dainty  things  for  Luncheon.) 

Take  3  long  thin  slices  of  bread  buttered.  Between  the 
first  and  second  place  a  layer  of  chopped  preserved  ginger 
mixed  with  cream  and  between  the  second  and  third  slices  place 
a  layer  of  chopped  English  walnuts,  then  tie  up  each  sandwich 
with  baby  ribbon. 

21 


BROWN  BREAD  TRIFLES. 

One-quarter  of  a  teaspoonful  of  mustard,  blended  with  2  ta- 
blespoonfuls  of  lemon  juice,  and  the  same  of  melted  butter.  Dip 
sprigs  of  cress  in  this  mixture  and  lay  between  thin,  round  slices 
of  buttered  Boston  brown  bread. 

CHEESE  SANDWICHES. 

One  hard  boiled  egg,  %  lb.  grated  cheese,  y2  teaspoon  salt, 
]/2  teaspoon  pepper,  y2  teaspoon  mustard,  y  teaspoon  sugar, 
1  tablespoon  melted  butter,  1  tablespoon  vinegar.  Mash  the 
yolk  of  the  egg  in  a  bowl,  add  butter  and  mix  until  smooth, 
add  salt,  sugar,  pepper,  mustard  and  cheese,  mixing  well,  then 
add  the  vinegar,  which  will  make  it  of  a  propel  thickness. 
Spread  slices  of  buttered  white  bread  with  this  mixture. 

TOASTED  SANDWICHES. 

Cut  from  a  rich  cheese  some  slices  about  half  an  inch  thick, 
and  place  them  between  slices  of  brown  bread  and  butter,  like 
sandwiches.  Place  them  on  a  plate  in  the  oven,  and  when  the 
bread  is  toasted  serve  on  a  napkin,  very  hot  and  very  quickly. 

CAVIAR  SANDWICHES. 

Two  tablespoons  caviar,  1  tablespoon  salad  dressing,  y  tea- 
spoon chopped  onions.  Mix  all  with  juice  of  half  a  lemon  and 
spread  between  slices  of  white  or  rye  bread. 

CELERY  SANDWICHES. 

Chop  fine  three  stalks  of  celery  and  add  enough  salad  dress- 
ing to  make  a  thick  paste  and  spread  between  slices  of  bread. 
Watercress  can  be  used  in  the  same  way  for  sandwiches. 

BANANA  SANDWICHES. 

No.  1. — Slice  the  bananas  thin  and  evenly.  Sprinkle  with 
one  tablespoon  lemon  juice.  Add  a  little  honey  to  white  cream 
cheese  and  spread  on  the  bread  instead  of  butter,  then  place  a 
layer  of  bananas  between  the  slices. 

No.  2. — Slice  the  banana  thin  and  place  between  slices  of 
buttered  bread,  with  a  layer  of  salad  dressing  to  which  ha3 
been  added  whipped  cream  and  a  few  chopped  almonds. 

22 


GINGER  SANDWICHES. 

Preserved  ginger  chopped  fine  and  mixed  with  whipped 
cream  and  put  between  layers  of  buttered  bread. 

ORANGE  SANDWICHES. 

Orange  marmalade  chopped  fine  and  mixed  with  whipped 
cream  and  put  between  layers  of  buttered  bread. 

CURRANT  SANDWICHES. 

Spiced  currants  (preserved)  mixed  with  cream  cheese  with 
enough  sweet  cream  added  to  make  a  paste,  spread  between 
layers  of  buttered  bread. 

MAPLE  SUGAR  SANDWICHES. 

Cut  and  butter  slices  of  white  bread,  scrape  maple  sugar  and 
spread  thickly  on  the  bread.  Cut  with  a  maple  leaf  cutter  and 
serve  with  hot  coffee. 

GUAVA  AND  CHEESE  SANDWICHES. 

Butter  twelve  slices  of  bread,  spread  six  of  them  with  guava 
jelly  and  the  other  six  with  cream  cheese.  Put  a  guava  and  a 
cream  cheese  together. 

CREAM  CHICKEN  SANDWICHES. 

Take  y2  cup  of  finely  chopped  chicken  and  pound  it  fine.  Dis- 
solve a  teaspoon  of  gelatin  in  2  tablespoons  cold  water.  Whip 
y2  pint  cream.  Add  the  liquid  gelatin  to  the  chicken,  season 
with  salt,  stir  until  it  begins  to  thicken,  add  the  whipped  cream 
and  when  it  gets  very  cold  spread  on  slices  of  buttered  bread. 

LOBSTER  SANDWICHES. 

One  cup  of  chopped  lobster  meat  mixed  with  two  table- 
spoons of  mayonnaise.  Put  this  between  buttered  slices  with 
a  lettuce  leaf  on  each  side. 

OLIVE  SANDWICHES. 

Spread  thin  slices  of  bread  with  olives  chopped  and  mixed 
with  salad  dressing. 

23 


CUCUMBER  SANDWICHES. 

Slice  the  cucumbers  thin  and  let  stand  in  cold  salt  water  for 
half  an  hour,  then  drain.  Dip  slices  in  salad  dressing,  or  vine- 
gar, and  put  between  slices  of  buttered  bread. 

NUT  AND  CHEESE  SANDWICHES. 

One  half  cup  of  walnuts  chopped  fine  and  mixed  with 
enough  cream  cheese  and  sweet  cream  to  form  a  paste,  then 
spread  on  the  bread. 

NUT  SANDWICHES. 

Mix  half  cup  of  chopped  nuts  with  1  tablespoon  of  mayon- 
naise and  spread  on  bread  and  butter,  whipped  cream  may  be 
used  instead  of  the  mayonnaise. 

CABBAGE  SANDWICHES. 

Shredded  cabbage  mixed  with  whipped  cream  and  chopped 
nuts,  placed  between  slices  of  buttered  bread.    Salt  the  cabbage. 

EGG  SANDWICHES. 

No.  1. — Chop  hard  boiled  eggs  fine,  with  a  cucumber  pickle, 
pepper,  salt  and  a  little  mustard.  Rub  smooth  with  a  silver 
spoon  and  put  between  slices  of  buttered  bread. 

No.  2. — Cut  hard  boiled  eggs  in  thin  slices,  lay  between  but- 
tered bread  with  mayonnaise  dressing. 

CLUB  SANDWICHES. 

Lay  between  thin  slices  of  buttered  toast,  a  slice  of  cooked 
bacon,  then  a  slice  of  cold  chicken,  and  lastly  a  lettuce  leaf  with 
mayonnaise  dressing.    Serve  hot 

BAR-LE-DUC  SANDWICHES. 

Mix  cream  cheese  with  enough  sweet  cream  to  soften,  then 
add  Bar  le  Due  enough  to  make  a  paste,  or  to  flavor  the 
cheese,  then  spread  between  slices  of  thin  bread  not  buttered. 

SHRIMP    SANDWICHES. 

Chop  1  cup  of  shrimp  meat  fine,  mix  with  mayonnaise  dress- 
ing and  put  between  slices  of  buttered  bread  with  two  lettuce 
leaves. 


LETTUCE  SANDWICHES. 

Take  shredded  leaf  lettuce  and  mix  with  mayonnaise  or 
French  dressing  and  put  between  buttered  bread. 

RUSSIAN  SANDWICHES. 

Spread  a  layer  of  Neuchatel  cheese  on  slices  of  buttered 
bread,  then  a  layer  of  chopped  olives  mixed  with  mayonnaise 
dressing,  and  cover  this  with  another  slice  of  buttered  bread. 
Cut  in  fancy  shapes. 

BOSTON   SANDWICHES. 

Spread  slices  of  Boston  brown  bread  with  cream  or  Neu- 
chatel cheese,  then  add  a  layer  of  chopped  stuffed  olives  mixed 
with  salad  dressing,  then  another  layer  of  the  bread.  A  lettuce 
leaf  in  each  sandwich  is  a  great  addition. 

Mrs.  John  Vance  Cheney. 

CHEESE  SANDWICHES. 

One  hard  boiled  egg,  1  teaspoon  made  mustard,  1  tablespoon 
vinegar,  %  lb.  American  cheese,  1  tablespoon  melted  butter,  1 
saltspoon  salt,  2  drops  Tobasco  sauce.  Cut  the  cheese  into  small 
pieces,  add  the  other  things  gradually,  beating  all  the  time  until 
you  have  a  creamy  paste.    Then  spread  on  thin  slices  of  bread. 

TOI'S  CHEESE  SANDWICHES. 

One  bottle  stuffed  olives,  (35c.  size),  %  lb.  pecan  nuts,  2 
doz.  sweet  pickles.  Chop  each  ingredient  fine,  then  mix  with 
mayonnaise  dressing  into  a  smooth  paste.  This  quantity  is 
enough  for  three  loave  of  baker's  bread.     They  are  delicious. 

Lucia  C.  Beebe. 

A  GOOD  FILLING  FOR  SANDWICHES. 

One  block  of  cream  cheese,  4  tablespoons  sweet  cream,  the 
juice  of  3  lemons,  work  the  cream  into  the  cheese  and  then  add 
the  lemon  juice  and  work  all  until  it  can  be  spread  easily.  Cut 
the  bread  about  one-half  an  inch  thick,  spread  three  slices, 
place  one  on  top  of  the  other,  then  cut  down  like  cake. 

Cecelia  Donovan. 

25 


LEMON  TOAST. 

Two  large  or  3  small  eggs,  1  large  cup  of  milk,  y2  cup  gran- 
ulated sugar,  2  tablespoons  powdered  sugar,  1  small  lemon,  1 
cup  boiling  water,  5  or  6  slices  of  bakers  bread.  Beat  yolks  of 
eggs,  add  milk  and  soak  bread  in  this  mixture.  Fry  in  butter 
to  a  delicate  brown.  Beat  whites  stiff  with  2  tablespoons  of 
powdered  sugar,  add  a  small  pinch  of  baking  powder  to  pre- 
vent merangue  from  falling  and  heap  irregularly  on  toast. 
Place  in  the  oven  or  under  broiler  of  gas  stove  to  brown  slightly. 
Make  a  syrup  of  boiling  water,  lemon  juice  and  granulated 
sugar  and  pour  carefully  around  toast.  Garnish  with  spoonfuls 
of  bright  jelly — crab  apple  or  quince. 

Mrs.  N.  E.  Johnson. 

FRENCH  TOAST. 

Beat  one  egg  and  put  in  a  pinch  of  salt,  add  1  cup  milk,  and 
flour  enough  to  make  a  thin  batter.  Have  bread  cut  in  slices  and 
cut  slices  in  half.  Dip  bread  in  this  batter  and  fry  in  kettle  of 
lard.  Lard  must  be  smoking  in  the  centre.  Brown  nicely, 
turning  slices  in  the  lard  and  serve  hot.  Ida  S.  Downs. 


VEGETABLES, 

"Oh  muckle  is  the  powerful  grace  that  lies  in  herbs." 

SWEET  POTATOES  AND  NUTS.  . 

Mix  2  cups  of  chopped,  hot  sweet  potatoes  and  1  cup  of 
chopped  nut  meats,  stir  in  half  a  cup  of  melted  butter  and  a 
beaten  egg,  season  with  half  teaspoon  of  salt,  press  into  a  square 
mold  and  when  cold  cut  into  slices,  dip  in  egg  and  bread  crumbs 
and  fry. 

SARATOGA  CHIPS. 

Peel  and  slice  the  potatoes  very  thin.  Let  lay  in  very  cold 
water  to  which  has  been  added  a  piece  of  alum  the  size  of  a 
pea.  (This  size  to  a  quart  of  water.)  Let  stand  in  the  water 
for  three  or  four  hours.    Heat  3  lbs.  of  lard  in  large  kettle,  drain 

26 


and  dry  a  large  handful  of  the  potatoes  at  a  time,  put  into  the 
lard  until  golden  brown.  Take  out  with  a  wire  spoon,  put  on 
newspaper  to  drain  off  the  lard,  and  when  cold  sprinkle  with 
salt. 

FRIED  TOMATOES. 

Cut  medium  sized  ripe  tomatoes  in  halves.  Melt  3  table- 
spoons of  butter  in  a  pan  and  when  quite  hot,  put  the  tomatoes 
in  with  the  cut  side  down.  Cover  and  cook  for  about  ten  min- 
utes. Turn  them  over,  season  with  salt  and  pepper  (add 
sugar  if  liked)  and  cook  until  tender.  Remove  to  a  plat- 
ter, add  2  tablespoons  of  flour  to  the  gravy,  when  well  mixed, 
add  1  pint  of  milk.  When  well  blended,  pour  over  tomatoes, 
and  serve.  Mrs.  Cloyes. 

STUFFED  CELERY. 

Choose  rather  large  yet  tender  stalks  of  celery  and  scrape 
them  clean  as  for  ordinary  uses.  The  "stuffing"  is  made  of 
grated  cheese  to  which  has  been  added  a  half  teaspoon  of  lemon 
juice  for  each  teaspoon  of  cheese,  add  a  dash  of  paprika  to  the 
mixture  and  then  fill  it  in  the  hollow  space  which  is  left  when 
two  stalks  of  celery  are  placed  together,  leave  the  freshest 
and  crispest  leaves  at  the  top  of  the  stalks  and  tie  with  ribbon. 

POTATO   SOUFFLE. 

Boil  4  good  sized  mealy  potatoes,  put  through  a  sieve,  scald 
y2  teacup  sweet  milk  and  tablespoon  butter.  Season  the  potato 
with  salt  and  pepper,  and  add  the  milk  and  butter,  beating  until 
it  is  creamy.  Add  one  at  a  time,  the  yolks  of  4  eggs,  beating 
thoroughly.  Put  a  pinch  of  salt  in  the  whites  of  the  eggs  and 
beat  to  a  stiff  froth.  Have  a  well  buttered  baking  dish  ready. 
Add  the  whites  of  the  eggs  to  the  other  mixture  at  the  last  mo- 
ment before  putting  in  the  oven.  Bake  twenty  minutes  in  a 
quick  oven,  serve  at  once  in  the  dish  in  which  it  was  baked. 
This  should  be  served  with  meats  that  have  gravies. 

SWEET  POTATO  CROQUETTES. 

Boil  6  medium  sized  potatoes.  Remove  the  skins,  mash 
fine,  add  1  large  tablespoon  of  butter,  salt  and  pepper.  Form 
into  croquettes,  dip  in  egg  and  then  in  cracker  crumbs  and  fry 
in  hot  lard. 

27 


FRIED  POTATO  BALLS. 

Mix  a  tablespoon  of  melted  butter  with  2  cups  cold  mashed 
potatoes,  beat  until  light,  add  beaten  yolk  of  an  egg,  season  with 
salt  and  paprika.  Last  add  beaten  white  of  egg.  Dip  hands  in 
flour,  form  mixture  into  balls,  roll  balls  in  flour  and  fry  in 
hot  lard.    Serve  hot  on  dish  garnished  with  parsley. 

POTATO  PUFF. 

Place  2  cups  mashed  potatoes  into  a  sauce  pan,  add  the  yolks 
of  2  eggs,  3  tablespoons  cream,  1  tablespoon  butter  1  teaspoon 
salt,  stir  constantly  over  the  fire  until  potatoes  are  light  and  hot. 
Remove  from  stove,  add  beaten  whites  of  2  eggs.  Put  into  a 
buttered  baking  dish  and  bake  in  oven  until  a  nice  brown. 

LYONNAISE  POTATOES. 

Cut  cold  boiled  potatoes  in  cubes  to  make  one  quart,  add  a 
teaspoonful  of  salt,  and  one-third  teaspoonful  of  pepper.  Put 
3  tablespoonfuls  butter  into  a  frying  pan,  add  1  tablespoonful 
mixed  onion  and  1  of  minced  parsley,  cook  3  minutes,  stirring 
constantly,  add  the  potatoes  and  stir  with  a  fork  very  carefully 
until  brown. 

BAKED  CORN. 

Cut  kernels  off  twelve  ears  of  tender  uncooked  corn,  add 
yolks  and  whites  beaten  separately  of  4  eggs,  1  teaspoon  of 
sugar,  same  of  flour,  mixed  with  a  tablespoonful  of  butter,  salt 
and  pepper  and  1  pint  of  milk.  Bake  about  three-quarters  of 
an  hour. 

BAKED  POTATO  BALLS. 
Prepare   mashed  potatoes,  beat  until   very   light,   adding 
cream,  butter  and  salt  to  taste ;  then  press  into  tea  cups  to  mold 
them.     Dip  each  into  beaten  egg,  place  in  a  shallow  butered 
pan  and  bake  in  oven  to  a  golden  brown. 

SCALLOPED    OYSTER   PLANT. 

Boil  the  oyster  plant  until  perfectly  tender,  then  take  out  of 
water  and  rub  through  a  colander.  Add  butter,  pepper  and  salt 
and  milk,  mix  well.  Put  in  a  baking  dish  and  cover  the  top 
with  bread  crumbs  and  small  bits  of  butter,  set  in  the  oven  and 
bake  a  delicate  brown.  Mrs.  Lewis. 

28 


TURNIPS  IN  WHITE  SAUCE. 

Wash  and  cut  turnips  into  half  or  three-quarter  slices ;  pare 
and  cut  each  slice  into  strips  and  then  into  cubes.  Boil  in  boiling 
salted  water  until  tender.  Drain  and  pour  white  sauce  over 
them.  Mrs.  N.  B.  Lewis. 

GREEN  TOMATOES  FRIED. 

Take  medium  sized  green  tomatoes  and  slice  rather  thin, 
fry  a  delicate  brown  in  plenty  of  butter.  When  cooked  remove 
to  a  hot  dish  and  into  the  hot  butter  left  in  the  pan  put  1  cup 
thick  cream,  thicken  with  1  dessert  spoon  flour.  Season  with 
salt  and  white  pepper  and  pour  over  tomatoes. 

Mrs.  E.  H.  Reed. 

CAULIFLOWER  AU  GRATIN. 

Put  cooked  cauliflower  broken  in  pieces  (or  whole)  in  pan 
or  dish  in  which  you  intend  to  serve.  Pour  cream  sauce  over 
it,  sprinkle  a  little  grated  cheese  over  that  and  baste  with  but- 
ter, bake  in  oven  to  brown  and  serve. 

EGG  PLANT  FRIED. 

Peel  and  slice  an  egg  plant,  roll  in  flour,  dip  in  beaten  eggs, 
seasoned  with  salt  and  pepper,  roll  afterwards  m  cracker 
crumbs  and  fry  brown  in  hot  butter.    Serve  at  once. 

BAKED  RICE  WITH  TOMATOES. 

Boil  one  cup  of  rice  till  tender,  when  done  mix  with  a  can  of 
tomatoes.  Add  a  little  onion  chopped  very  fine  and  a  small 
piece  of  butter,  season  with  pepper  and  salt.  Put  in  a  well- 
buttered  dish  lined  with  bread  crumbs  and  bake  a  golden 
brown. 

ESCALLOPED  POTATOES. 

Cut  one  quart  cold  boiled  potatoes  in  very  thin  slices,  season 
with  salt  and  pepper.  Butter  a  dish,  cover  the  bottom  with  a 
layer  of  cream  sauce  and  a  layer  of  potatoes  and  sprinkle  with 
chopped  parsley.  Next  spread  a  layer  of  sauce  and  of  potatoes 
until  the  dish  is  filled.  Have  the  cream  sauce  for  the  last 
layer  and  over  this  sprinkle  bread  crumbs  mixed  with  little 
bits  of  butter.    Bake  twenty  minutes.  Mrs.  C.  H.  Betts. 

29 


PARSNIP  CROQUETTES. 

Six  large  parsnips,  2  eggs,  a  little  flour  and  salt.  Par  boil 
the  parsnips  and  let  them  get  thoroughly  cold.  Peel  and  grate 
them.  Beat  the  eggs  until  very  light,  mix  thoroughly  with  the 
grated  parsnips  adding  sufficient  flour  to  bind  the  mixture  to- 
gether. Flour  the  hands  well,  form  the  mixture  into  balls. 
Have  lard  hot  to  nearly  cover  the  balls.  Fry  quickly  to  a  good 
brown  on  both  sides.     Serve  very  hot. 

TOMATOES  WITH  MACARONI. 

Put  a  layer  of  tomatoes  fresh  or  canned  in  a  buttered  baking 
dish,  season  with  salt,  pepper  and  bits  of  butter.  Cover  with 
a  layer  of  coked  macaroni,  and  repeat  till  the  dish  is  as  full  as 
desired.  Moisten  cracker  crumbs  with  melted  butter.  Spread 
over  the  top,  sprinkle  grated  cheese  over  all  and  bake  until 
brown. 

RIPE  TOMATOES  FRIED. 

Cut  in  halves  nice  ripe  tomatoes,  place  them  in  a  baking  dish 
skin  side  down.  Place  small  pieces  of  butter  over  the  tomatoes, 
dust  with  salt  and  pepper,  stand  in  the  oven  ten  minutes ;  then 
place  over  the  fire  and  fry  slowly  in  butter.  Do  not  turn,  but 
when  done,  lift  with  cake  turner  and  place  on  a  hot  platter. 
Add  to  the  butter  left  in  pan  a  tablespoon  of  flour,  mix  until 
smooth.  Add  a  cup  of  cream,  stir  continually  till  smooth,  sea- 
son with  salt  and  pepper.    Pour  over  tomatoes  and  serve. 

BAKED  BELL  PEPPERS. 

One  doz.  green  bell  peppers,  lqt.  chopped  schrimps,  1  tea- 
cup grated  bread,  1  teaspoon  mixed  mustard,  ^  teaspoon  pep- 
per, y%  teaspoon  celery  seed,  a  slight  grating  of  nutmeg,  1 
egg,  %  teaspoon  salt.  Cut  the  stem  end  of  the  pepper,  remove 
the  seeds  and  rind,  and  let  the  peppers  stand  in  salted  water 
for  half  an  hour.  Two  tablespoons  of  butter,  beaten  to  a  cream, 
add  the  seasoning,  then  the  beaten  egg,  then  the  bread  crumbs, 
then  the  scrimps  (or  any  fish  like  lobster  or  salmon)  stuff  the 
pepper  pods,  and  bake  twenty  minutes  in  hot  oven.  This  same 
preparation  made  into  croquettes  and  cooked  in  lard  is  nice 
without  the  peppers.  Mrs.  N.  W.  Hamilton. 

30 


MOTHER'S  SUCCOTASH. 

Six  fine  ears  of  corn,  cut  the  corn  from  the  cob.  Put  the 
cobs  into  three  quarts  of  water  and  let  them  boil  slowly  for 
twenty  minutes,  remove  the  cobs  and  put  into  the  water  the  cut 
corn.  One  pint  green  lima  beans,  Y^  lb.  salt  pork  cut  into  pieces. 
Add  to  this  salt,  pepper  and  1  tablespoon  sugar.  Let  this  sim- 
mer one  hour  or  till  the  water  has  evaporated  so  that  the  mix- 
ture is  the  consistency  you  like.  The  southerners  like  it  thin 
and  serve  it  like  a  soup.  Most  people  let  it  cook  down  and 
serve  as  a  vegetable,  just  before  serving  the  addition  of  a  little 
cream  is  an  improvement.  Lucia  C.  Beebe. 

OYSTER  PLANT. 

N       (Mock  Fried  Oysters.) 

Take  2  bunches  of  oyster  plant,  scrape  and  cut  into  small 
pieces,  boil  in  salted  water  till  tender,  drain  and  mash,  when 
cold  squeeze  through  a  potato  ricer.  Beat  the  strained  vege- 
table with  a  fork  till  light,  season  with  salt  and  pepper,  add  2 
well  beaten  eggs,  2  tablespoons  of  cream,  2  tablespoons  of 
melted  butter,  3  tablespoons  flour,  into  which  yt>  teaspoon  of 
baking  powder  has  been  mixed.  Heat  your  griddle  as  for  pan 
cakes  and  drop  the  mixture  so  as  to  make  a  cake  the  size  of 
fried  oyster,  try  or  pierce  with  fork  to  see  they  are  done  in 
center.     These  are  delicious  with  any  kind  of  roast  meats. 

Lucia  C.  Beebe. 

CAULIFLOWER  CHEESE. 

Boil  a  cauliflower  and  press  through  a  sieve.  Add  1  heaping 
tablespoon  of  grated  Parmeasan  cheese,  2  of  tomatoes,  1  of  but- 
ter. Season  well.  Cover  with  bread  crumbs  and  brown  in  the 
oven.  Mrs.  Genevieve  Bookwalter. 

TOMATOES  STUFFED  WITH  SARDINES. 

Take  6  large,  firm  tomatoes  and  scoop  out  the  inside.  Let 
some  of  the  juice  drain  off  from  the  pulp,  and  mix  the  latter 
with  half  a  cup  of  cracker  or  very  fine  bread  crumbs,  and  a  cup 
of  sardines,  from  which  all  the  skin  and  bones  have  been  re- 
moved, a  tablespoon  of  melted  butter,  a  quarter  of  a  pint  of 
chopped  olives,  salt,  and  a  little  cayenne  pepper.  Stuff  the  to- 
matoes, cover  with  the  piece  removed,  put  in  one  pan,  cover 

31 


with  another,  and  cook  half  an  hour  in  a  moderately  hot  oven. 
Uncover  and  brown.  Tomatoes  stuffed  with  sardines  and 
chopped  olives,  mixed  with  a  very  thick  mayonnaise,  make  a 
very  good  salad.    Add  a  little  chopped  celery  or  parsley. 

TOMATO  TAVASI. 
(An  Armenian  Recipe.) 

Across  the  top  of  smooth,  round  tomatoes  make  3  incisions 
with  a  sharp  knife,  and  into  each  gap  put  a  tablespoonful  of 
raw,  lean  meat  of  any  kind  that  has  been  chopped  and  well 
seasoned.  Arrange  tomatoes  in  rows  in  a  square  baking  dish 
so  they  will  not  fall  apart  in  baking.  Put  pieces  of  butter  on 
top  of  each  tomato,  add  a  little  water.  Bake  one  hour, -and 
serve  hot. 

STUFFED  ONION. 

Scoop  out  the  center  of  the  onions,  leaving  a  shell  about 
half  an  inch  thick  and  make  a  force  meat  using  sausage  as  basis. 
To  this  add  some  of  the  heart  of  the  onion,  a  little  parsley, 
sweet  pepper,  salt  bread  crumbs  and  a  little  water  to  bind  it  to- 
gether. After  filling  the  onion  shell  lay  a  lump  of  butter  on  top, 
place  in  a  pan  with  a  little  water  and  bake  in  a  hot  oven  until 
tender.  Mrs.  O.  W.  Chandler. 

SPINACH. 

Cook  spinach  until  tender,  put  in  a  colander  and  drain, 
pour  cold  water  over,  squeeze  out  water,  put  in  chopping  bowl 
add  salt,  chop  well.  Chop  one-half  an  onion  fine  and  cook  in 
1  tablespoon  melted  butter ;  into  this  put  spinach  thin  with  a  lit- 
tle beef  tea,  pepper  and  season  to  taste.  Chop  the  whites  and 
yolks  of  hard  boiled  eggs  separately  and  use  as  a  garnish. 

Mrs.  August  Heuer. 

STUFFED  GREEN  PEPPERS. 

Choose  large  peppers,  split  lengthwise  into  halves,  remove 
seeds,  mix  bread  crumbs  and  minced  ham  or  tender  roast  beef 
well  seasoned  with  butter,  salt  and  pepper,  fill  the  peppers. 
Moisten  them  with  tomato  juice  and  bake  in  a  hot  oven  until 
brown.  Sprinkle  a  little  chopped  parsley  over  them  just  be- 
fore they  go  to  the  table. 

32 


TOMATO  DOLMASI. 
(An  Armenian  Recipe.) 

Take  ripe  tomatoes,  scoop  out  some  of  the  center  leaving  a 
good  thick  shell,  fill  center  with  some  cucumber  cut  up  fine, 
boiled  rice  mixed  with  chopped  raw  meat  well  seasoned.  Place 
in  dish,  bake  slowly  for  half  an  hour. 

CUCUMBER  DOLMASI. 

Pare  cucumbers,  cut  off  one  end,  make  cucumber  hollow  by 
removing  seeds.  Fill  them  half  full  with  rice  which  has  been 
mixed  with  chopped  raw  meat  seasoned.  Put  in  baking  dish, 
putting  two  open  ends  opposite  so  rice  will  not  fall  out  in  bak- 
ing;  cover  with  water,  bake  slowly  one  hour. 

CHICAGO  BAKED  BEANS. 

In  the  evening  pour  over  1  qt.  navy  beans  water  enough  to 
cover  them  and  let  soak  for  twelve  hours.  In  the  morning 
place  them  in  boiling  pot  with  water  enough  to  cover  them 
and  1  tablespoon  of  soda,  simmer  until  you  can  easily  see  that 
outer  covering  of  the  bean  curls  up  when  you  breathe  upon  a 
spoonful  in  trying.  Then  strain  off  soda  water  and  place  them 
in  clear  water  and  boil  slowly,  simmer  is  better,  until  they  are 
tender,  but  not  in  pieces.  Now  take  your  baking  dish,  place  in 
a  large  layer  of  beans,  then  season  them  with  salt  and  a  little 
granulated  sugar.  Another  layer  of  beans  with  the  seasoning, 
and  so  on  until  they  are  nearly  out,  then  place  in  the  centre  1 
lb.  of  lean  salt  pork.  Finish  placing  the  layers  of  beans  and  the 
seasoning.  Pour  over  the  beans  until  they  are  entirely  covered 
the  liquor  they  boiled  in  last,  and  use  it  in  replenishing  as  they 
dry  out,  but  aim  to  have  them  nice  and  dry  and  whole  when 
ready  to  serve.  Bake  in  a  slow  oven  five  or  six  hours.  If  you 
are  fond  of  tomatoes,  they  are  delicious,  after  being  stewed  and 
seasoned  to  taste,  to  mix  through  the  beans  just  before  serving. 

Mrs.  Jessie  Strond  Peck,  Ravenswood. 

'   MEAT  AND  POTATO  CROQUETTES. 

Put  in  a  stew-pan  an  ounce  of  butter,  a  slice  of  onion  minced 
fine,  when  this  simmers  add  a  level  tablespoon  of  sifted  flour ; 
stir  until  smooth  and  frothy,  then  add  half  cup  of  milk,  salt  and 

33 


pepper ;  let  boil,  stirring  it  all  the  while — now  a  cup  of  any  cold 
meat  chopped  fine  and  a  cup  of  hot  mashed  potato,  mix  thor- 
oughly and  put  on  a  plate  to  cool.  Shape  in  cones  or  roll,  dip 
in  beaten  tgg  and  cracker  crumbs,  and  fry  a  nice  brown  in  boil- 
ing fat,  drain  on  brown  paper,  serve  immediately.  Cold  rice  or 
hominy  may  be  used  in  place  of  potato,  a  cup  of  cold  chicken 
or  fish  minced  fine  in  place  of  the  meat. 

Mrs.  Alonzo  Daniels. 

CORN  FRITTERS. 

One  dozen  and  a  half  large  ears  of  fresh,  green  corn,  2 
eggs,,  a  heaping  teaspoon  of  salt,  %  teaspoon  of  pepper  and  4 
teaspoons  of  milk.  Remove  the  husks  and  silk  from  the  corn, 
score  each  row  of  kernels  down  the  center,  from  end  to  end, 
and  scrape  out  the  contents  with  the  back  of  the  knife,  by  hold- 
ing the  ear  nearly  upright  and  the  blade  of  the  knife  almost 
flat  against  it;  this  prevents  spattering,  and  for  the  same  pur- 
pose it  is  as  well  to  do  all  the  scraping  on  a  large  platter.  Scrape 
at  least  twice  around  the  cob,  and  be  sure  to  remove  all  the  milk 
and  yellow  substance,  but  none  of  the  skin.  Next  beat  the  eggs 
thoroughly  at  one  end  of  the  platter,  then  beat  them  into  the 
corn,  add  the  salt,  pepper  and  milk,  and  after  all  is  thoroughly 
beaten  together,  fry  by  the  spoonful  on  a  cake  griddle  that  is 
very  hot  and  has  been  well  greased  with  cooking  butter.  By 
the  time  the  last  spoonful  is  laid  on,  the  first  spoonful  should  be 
ready  to  turn.  They  should  be  a  rich,  light  brown,  and  will  all 
be  of  the  same  shape  if  the  batter  is  allowed  to  run  on  the 
griddle  from  the  point  of  the  spoon.  They  should  be  served  as 
soon  as  cooked — only  a  griddleful  at  a  time. 

STUFFED  GREEN  PEPPERS. 

Cut  the  stem  ends  from  as  many  peppers  as  there  are  people 
to  be  served.  Remove  the  insides  with  a  sharp  knife,  scald  for 
five  minutes  and  drain.  Cold  chopped  meat  of  any  kind,  or 
chopped  fresh  beef  may  be  used  for  filling.  Mix  2  tablespoons 
meat  with  1  tablespoon  cracker  crumbs,  season  with  chopped 
fresh  tomato,  a  little  onion  juice,  salt  and  pepper' to  taste. 
Moisten  with  a  little  stock  or  milk.  Fill  the  peppers,  put  a  bit 
of  butter  on  top,  tie  on  covers,  and  put  in  pan  with  enough 
water  to  keep  from  burning.  Cover  for  fifteen  minutes,  then 
cook  fifteen  minutes  longer.     Serve  immediately. 

34 


STUFFED  BAKED  TOMATOES. 

Take  the  required  amount  of  medium  sized  tomatoes,  fine 
and  ripe,  cut  off  the  blossom  end  and  remove  inside  with  a 
spoon.  Chop  this  with  bread  crumbs,  a  slice  of  onion,  salt  and 
pepper  to  taste  and  replace  in  tomato  shell,  place  a  dot  of  but- 
ter on  each  and  bake  for  twenty  minutes.  Serve  individually 
on  a  lettuce  leaf.  Mrs.  Seymour  Jones. 

ESCALLOPED  CHESTNUTS. 

Hull  1  pint  of  chestnuts ;  place  in  bowl  and  pour  boiling 
water  on  them  to  take  off  skins.  Boil  until  soft,  mash  fine,  add 
lump  of  butter  the  size  of  an  egg,  one-half  tablespoon  celery 
chopped  very  fine,  1  hard  boiled  egg  chopped  fine,  1  beaten  raw 
egg.  saltspoon  salt,  dash  of  pepper.  Mix  thoroughly.  Have 
clean  and  dry  clam  shells,  butter  the  insides,  fill  them  to  the 
edges.  Make  a  hole  in  the  middle  in  which  to  place  a  large 
oyster.  Bake  until  a  light  yellow.  Serve  in  shell  with  lemon. 
Deep  oyster  shells  or  scallop  shells  will  do. 

Mrs.  N.  A.  Pennoyer. 

MACARONI. 

Take  ]/2  lb.  macaroni  and  stew  in  boiling  salted  water  until 
soft  and  tender.  Butter  a  baking  dish,  drain  the  macaroni,  and 
put  in  a  layer  of  macaroni,  sprinkle  with  grated  cheese,  add 
more  macaroni,  etc.,  until  all  is  used.  Finish  with  layer  of 
cheese,  and  put  bits  of  butter  on  top.  Pour  over  y2  cup  milk. 
Bake  covered  y2  hour,  then  take  cover  off  and  brown. 

Mrs.  E.  J.  Henry. 

MOCK  OYSTERS. 

Boil  oyster  plant  roots,  after  scraping  in  salted  water,  until 
tender.  Mash  fine,  adding  a  large  spoonful  of  butter,  salt  and 
pepper  to  taste,  add  beaten  yolk  of  an  egg,  flour  to  make  stiff 
as  for  fritters.  Beat  thoroughly,  drop  by  the  spoonful  into 
hot  lard  and  fry  a  delicate  brown.  By  making  them  moist 
enough  to  handle,  shaping  them  like  oysters  and  rolling  them 
in  salted  cracker  dust  before  frying  the  oyster  delusion  is 
well  nigh  complete. 

35 


POTATOES  AU  GRATIN. 

Make  a  white  sauce,  using  1  tablespoon  of  butter,  1  tablespoon 
of  flour,  ]/2  of  a  teaspoon  of  salt,  1  saltspoon  of  white  pepper, 
and  1  cup  of  milk.  Cut  cold  boiled  potatoes  into  thick  slices,  or, 
what  is  better,  J^-inch  cubes.  Butter  a  baking  dish,  put  in  it 
a  layer  of  sauce,  then  one  of  the  potatoes,  previously  lightly, 
seasoning  with  salt  and  pepper.  Continue  until  all  are  in,  using 
about  2  cups  of  potato.  Add  1  teaspoon  of  melted  butter  to  1 
cup  of  dried  and  sifted  bread  crumbs ;  spread  this  over  the  pota- 
toes, and  place  in  a  quick  oven  for  twenty  minutes,  or  until 
well  browned.  For  a  change  a  little  onion  juice,  chopped  pars- 
ley or  grated  cheese  may  be  added  to  the  sauce. 

CORN  BLOCKS. 

A  delicious  dish  to  serve  as  a  vegetable  as  you  would  po- 
tato. One  pint  of  sweet  milk,  6  tablespoons  white  corn  meal, 
salted.  Put  all  in  a  double  boiler  and  cook  one-half  hour,  turn 
in  a  bread  pan  and  mould  into  a  loaf.  When  cold  turn  out  and 
cut  into  blocks  2  inches  square  and  cook  in  boiling  fat  like 
French  fried  potatoes  or  doughnuts. 

Mrs.  H.  G.  Daniels. 


EGGS  AND  CHEESE, 

"There's  a  best  way  of  doing  everything ;  even  if  it  be  but 
to  cook  an  egg." 

OMELET. 

Beat  yolks  of  2  eggs  till  light,  add  2  tablespoonfuls  of  milk. 
1  saltspoon  salt  and  %  saltspoon  pepper.  Beat  the  whites  of 
the  eggs  stiff.  Cut  and  fold  them  lightly  into  the  yolks.  Have 
a  smooth  omelet  pan.  When  hot  put  in  a  tablespoon ful  of  but- 
ter, let  butter  run  all  over  pan  and  when  bubbling  turn  in 
the  omelet  quickly,  cook  carefully  until  slightly  browned  under- 
neath. Set  in  oven  on  upper  grate  to  dry  the  top.  When 
the  whole  center  is  dry,  run  a  knife  around  the  edge, 
then   under   the   half   nearest   the   handle   and    fold   over   to 

36 


the  right.  The  remnants  of  ham  cut  fine  and  added  im- 
prove the  omelet.  To  have  a  foam  omelet  add  only  half  of  the 
beaten  whites  to  the  yolks,  and  when  nearly  cooked  spread  the 
remainder  over  the  top ;  let  it  heat  through ;  fold  over  and  the 
white  will  burst  out  round  the  edge  like  a  border  of  foam. 

BAKED  OMELET. 

One  slice  of  baker's  bread,  1  inch  thick,  remove  crust;  ^ 
pint  of  milk,  6  eggs,  1  tablespoon  of  butter,  not  melted.  Pepper 
and  salt  to  taste.  Put  milk  on  bread  and  let  stand  until  soft. 
Then  add  butter  to  it  and  press  through  colander.  Beat  yolks 
until  light  and  add  lastly  the  whites  which  have  been  beaten 
stiff.  Bake  20  minutes  and  serve  immediately.  Always  cover 
with  a  napkin  to  keep  it  from  falling  when  taking  to  table. 

Miss  J.  A.  Drake. 

OMELETTE  SOUFFLE. 

Beat  six  eggs  separately,  put  with  the  yolks  4  scant  spoons 
of  white  sugar,  then  add  the  whites,  put  tablespoon  butter  on  the 
omelette  pan  and  cook  slowly  till  it  forms  a  crust  on  the  bottom, 
then  set  in  the  top  of  a  hot  oven  and  brown  well ;  cut  through 
the  center  and  roll  over  once  and  put  a  few  hot  cherries  or 
cooked  fruit  of  some  kind,  strawberries  or  bananas  in  between 
and  serve  very  hot. 

BAKED  OR  SHIRRED  EGGS. 

Small  stone  china  dish,  or  egg  shirrers,  holding  one  or 
two  eggs  for  each  person  are  convenient  for  this  method  of 
serving  eggs,  or  use  a  common  platter  placed  over  hot  water, 
or  bake  in  shells  in  a  moderate  oven  ten  minutes,  first  pricking 
several  holes  with  a  large  pin  in  the  large  end  of  the  egg  to 
keep  the  air  within  from  bursting  the  shell  as  it  expands.  No. 
1 — Break  each  egg  into  a  cup,  being  careful  not  to  break  the 
yolk  and  put  the  eggs  on  a  hot  buttered  dish  suitable  for  serv- 
ing. Put  a  little  salt  on  each  egg,  bake  until  the  white  is  firm, 
add  a  little  butter  and  serve  at  once.  Garnish  each  egg  with 
thin  strips  of  breakfast  bacon. 

CHEESE   OMELET. 

Beat  whites  and  yolks  separately  of  6  eggs,  add- 1  cup  of 
milk.     Put  two  tablespoonfuls  of  butter  in  omelet  pan.     Add 

37 


to  eggs  and  milk  y>  cup  bread  crumbs  and  turn  into  pan. 
When  ready  to  fold  over  add  y>.  cup  grated  cheese,  leave  a 
moment  to  heat  and  serve  on  a  very  hot  platter.  Don't  forget 
that  a  good  omelet  should  be  long,  thick  in  the  middle  and 
soft  inside. 

OMELETTE  AUX  ROGNONS. 
(Omelet  with  Kidneys — Francois  Tanty.) 
Mutton  kidneys,  4  to  5 ;  vinegar,  y2  tablespoonful ;  butter, 
1  tablespoonful ;  stock,  y2  glassful ;  flour,  1  tablespoontu. ; 
parsley — a  little.  Time,  20  minutes.  Skin  and  slice  the 
kidneys,  let  them  cook  awhile  in  a  saucepan  with  1  table- 
spoonful butter,  a  little  salt  and  pepper.  Sprinkle  over  1  table- 
spoonful flour,  add  y2  tablesponful  vinegar,  y2  glassful 
stock,  the  hashed  parsley,  let  cook  a  few  minutes.  Pour 
into  a  plain  omelet  just  before  turning. 

DEVILED  EGGS. 

Boil  about  8  eggs  1  hour,  cut  each  egg  in  2  pieces,  put  all 
the  yolks  in  a  dish  and  add  a  little  salt  and  pepper,  1  teaspoon 
of  melted  butter  or  olive  oil,  juice  of  1  lemon,  and  with  the 
blade  of  a  knife  work  it  into  a  paste ;  fill  each  piece  of  egg 
and  put  the  halves  together,  and  serve  on  lettuce  leaves. 

ROOKWOOD    CROQUETTES. 

Hard  boil  6  eggs  and  chop  them  very  fine.  Rub  1  table- 
spoonful of  butter  and  1  of  flour  together  in  a  saucepan,  add 
1  cup  of  milk  and  stir  over  the  fire  until  creamy,  then  add  a 
dash  of  pepper  and  one-half  teaspoonful  of  salt.  Chop  the 
whites  of  the  eggs  very  fine  and  add  them  to  the  creamy  sauce. 
The  mixture  is  then  set  away  on  a  buttered  plate.  When 
cold  mold  2  tablespoonfuls  of  the  creamy  mixture  into  the 
form  of  a  hollow  cylinder  and  put  the  yolk,  mixed  with  1 
tablespoonful  of  parsley,  into  the  hollow  center,  and  fold  the 
white  mixture  all  over  it,  ball  shape.  Dip  in  egg  and  bread 
crumbs  and  fry  in  hot  fat,  using  frying  basket.  Serve  hot. 
Delicious.  Miss  Mary  I.  Jennings. 

EGGS   SPANISH. 

Three  tablespoonfuls  canned  tomatoes,  an  onion  cut  fine, 
a-  little  parsley  chopped  fine,  salt  and  pepper  a  little  butter,  let 

38 


simmer.  Fry  eggs  in  another  pan,  basting  them  with  hot 
butter.  Place  eggs  on  a  platter  and  pour  the  tomatoes  over. 
Serve  at  once. 

CHEESE    BALLS. 

To  one  Neuchatel  cheese  add  1  teaspoon  grated  onion,  y2 
teaspoon  lemon  juice,  3  tablespoons  of  cream.  Mix  well  and 
make  into  balls  an  inch  through,  roll  in  salted  peanuts  which 
have  been  pounded  fine  and  mix  with  a  little  chopped  parsley. 
This  makes  about  fifteen.  -  Genevieve  L.  Hull. 

CHEESE  SOUFFLE. 

Put  2  tablespoonfuls  of  butter  in  a  saucepan,  add  1  heap- 
ing tablespoonful  of  flour ;  stir  until  smooth ;  add  half  a  cup 
of  milk,  half  a  teaspoonful  of  salt  and  a  little  paprika.  Cook 
two  minutes,  add  the  yolks  of  3  eggs  well  beaten  and  1  cup 
of  grated  cheese.  Set  away  to  cool.  When  cold  add  the 
whites  of  the  eggs  beaten  to  a  stiff  froth.  Turn  into  a  buttered 
dish  and  bake  25  minutes.  Serve  immediately  or  it  will  fall. 
Serve  currant  jelly  with  this  dish.  Lillie  I.  Lewis. 

CHEESE    BALLS. 

To  \y2  cups  grated  stale  cheese  take  the  white  of  1  egg 
well  beaten,  mix  well ;  set  on  ice  to  cool.  Shape  into  balls, 
roll  in  egg  and  cracker  and  brown  in  hot  lard. 

CHEESE  STRAWS. 

One-half  cup  butter,  \]/2  cups  flour,  y2  teaspoon  paprika, 
l/2  teaspoon  dry  mustard,  y2  teaspoon  salt,  y2  teaspoon  baking 
powder.  Mix  as  you  would  pie  crust.  Add  enough  water  to 
roll  out  on  board.  Roll  very  thin.  Sprinkle  with  %  lb.  grated 
American  cheese.  Fold  over  once,  roll  again.  Then  cut  into 
straws  and  bake  in  quick  oven.  Do  not  let  them  get  too 
brown.  Mrs.  F.  E.  Hubbard. 

CANAPES. 

Cut  bread  into  slices  %  inch  thick,  4  inches  long  and  2 
inches  wide.  Spread  with  butter  and  sprinkle  with  salt  and 
paprika.  Cover  the  tops  with  grated  cheese  and  bake  until 
cheese  is  softened.    Serve  at  once. 

39 


CHEESE   DREAMS. 

Cut  thin  slices  of  bread,  spread  with  cheese  as  for  cheese 
sandwiches.  Fry  in  butter  in  a  chafing  dish  a  light  brown 
on  both  sides. 

CHEESE  RAMAKINS. 

Four  ozs.  grated  cheese,  2  ozs.  butter,  2  ozs.  grated  bread, 
1  large  cup  milk,  one-third  teaspoon  dry  mustard,  one-third 
salt,  dash  red  pepper,  3  eggs.  Grate  the  bread  and  boil  it 
soft  in  the  milk,  add  butter,  mustard,  salt,  pepper,  cheese  and 
yolks  of  eggs.  Beat  the  whites  of  eggs  to  a  froth  and  add 
last.  Bake  in  buttered  ramakins  10  minutes  and  serve  imme- 
diately. Mrs..  Alice  Winters. 

GOLDEN   BUCK. 
Make  a  good  Welsh  rarebit,  lay  a  poached  egg  on  it. 


FISH. 

"I  wiped  away  the  weeds  and  foam, 
I  fetched  my  sea-born  treasures  home." 

PLANKED  WHITE  FISH  WITH  POTATO  ROSES. 

Split  open  a  firm  white  fish  and  remove  the  backbone  (the 
head  and  tail  should  be  cut  off,  with  the  fins,  when  it  is 
cleaned).  Spread  with  soft  butter  and  dredge  with  flour, 
salt  and  pepper  and  lemon  juice.  Have  the  fish  plank  heated 
in  a  pan  in  the  oven,  place  fish  on  it  and  bake  about  15  minutes. 
Then  remove  and  surround  with  the  potatoes  and  return  to 
a  hot  oven.  From  20  to  30  minutes  will  be  sufficient  for  the 
entire  cooking,  according  to  the  thickness  of  the  fish. 

POTATO  ROSES.  Prepare  mashed  potatoes  as  usual, 
but  with  less  cream  or  milk,  and  place  in  a  pastry  bag.  Force 
through  in  the  shape  of  roses  (using,  a  star  tube)  all  around 
the  fish,  brush  lightly  with  the  yolk  of  an  egg  mixed  with  a 
few  spoonfuls  of  cream  and  brown  quickly  in  the  oven. 
Garnish  with  lemon  and  parsley  and  serve  on  the  plank.     In 

40 


ordering  a  fish  plank  it  is  well  to  have  the  dimensions  in  pro- 
portion to  the  platter  on  which  it  will  be  used,  and  if  no 
large  baking  pan  be  on  hand,  the  lower  part  of  the  gas  broiler 
answers  the  purpose  admirably.  Mrs.  E.  C.  Noe. 

OYSTER   LOAF. 

Take  1  loaf  of  bread,  crusted  all  round.  Cut  off  top  so 
that  top  may  be  used  for  cover.  Scoop  out  the  soft  part  of 
the  loaf  and  put  shell  in  oven  to  become  hot.  Dip  about  two 
dozen  oysters  in  egg,  then  in  cracker  crumbs  and  fry  brown. 
Salt  and  pepper  to  taste.  Fry  or  broil  two  dozen  mushrooms 
and  fill  hot  loaf  with  oysters  and  mushrooms  in  layers.  Cut 
over  top  olives  or  pickles  in  slices.  Put  cover  on  loaf  and 
serve.    Must  be  very  hot.  Mrs.  David  Macquarrie. 

FISH   TURBOT. 

One  and  one-half  pounds  of  white  fish;  steam  until  tender; 
remove  skin  and  bones;  cut  in  pieces  about  an  inch  square. 
Make  a  white  sauce:  One  tablespoon  of  butter,  one  table- 
spoon of  flour.  Heat  the  butter  until  it  bubbles,  put  in  the 
flour  and  stir  until  smooth.  Have  ready  a  pint  of  milk  in 
which  a  small  bunch  of  parsley  and  some  thyme  have  been 
heated  to  boiling;  remove  the  thyme  and  parsley;  add  2 
well  beaten  eggs,  salt.  When  cold  put  a  layer  of  fish,  then 
sauce  until  all  is  used.  Cover  with  bread  crumbs  and  bake 
until  a  nice  brown.  Very  good  and  a  nice  way  to  use  up  fish 
left  from  yesterday's  dinner.  Mrs.  Henry  S.  Harris. 

CODFISH. 

Shred  in  small  bits  a  piece  of  cod  fish.  Cover  with  cold 
water  and  let  it.  come  to  a  boil ;  pour  off  this  water  carefully, 
then  add  a  pint  of  milk,  a  small  piece  of  butter,  a  little  pepper, . 
a  tablespoon  of  flour  rubbed  into  the  butter,  2  well  beaten 
eggs.  Stir  into  the  milk  to  thicken,  cook  a  few  minutes.  Cut 
into  small  pieces  a  quarter  of  a  pound  of  salt  pork,  fry  until 
crisp  (not  burned)  or  until  there  is  a  nice  gravy.  Slice  two 
or  three  hard  boiled  eggs,  garnish  dish  with  the  eggs,  serve 
a  tablespoon  of  the  gravy  on  each  portion  of  fish.  Very  nice 
with  plain  boiled  potatoes.  Mrs.  Henry  S.  Harris. 

41 


SALMON    LOAF. 

One  can  of  salmon,  4  eggs,  4  tablespoons  of  butter,  ^ 
cup  of  bread  crumbs,  a  little  minced  parsley.  To  prepare: 
Drain  the  liquor  from  the  salmon,  beat  the  eggs  separately, 
melt  the  butter  (not  too  hot),  put  the  crumbs  in  the  eggs, 
season  with  salt,  pepper  and  parsley,  put  the  butter  in  the 
fish,  add  the  rest ;  put  in  buttered  mold  and  steam  1  hour. 

Sauce,  for  Same. — One  cup  of  milk  heated  to  boiling,  1 
tablespoon  of  corn  starch  and  1  tablespoon  of  butter  rubbed 
together.  Then  add  the  liquor  of  the  salmon  and  the  milk; 
add  slowly  1  well  beaten  egg  and  cook  until  smooth.  This 
is  a  nice  fish  course,  or  can  be  eaten  cold  without  sauce. 

Mrs.  Henry  S.  Harris. 

CREAMED    HADDIE. 

Put  a  small  haddie  in  a  frying  pan,  skin  side  up;  cover 
with  cold  water,  simmer  one-half  hour,  then  separate  into 
flakes.  Melt  1  tablespoonful  of  butter,  blend  in  1  heaping 
tablespoon  of  flour,  add  gradually  1  pint  of  hot  milk,  add  the 
fish,  heat  thoroughly.     Serve  with  baked  potatoes. 

DEVILED   CLAMS. 

Wash  2  dozen  clams  and  put  into  a  dripping  pan  in  a  hot 
oven  long  enough  for  shells  to  open.  Take  out  the  ciam, 
separate  and  chop  fine,  add  about  a  pint  of  bread  crumbs, 
then  the  clam  juice  and  a  little  pepper;  butter  the  shells  and 
place  the  mixture  in,  on  the  top  of  each  place  a  small  bit  of 
butter  and  a  few  crumbs.    Bake  10  minutes.       Mrs.  Lezvis. 

OYSTER    CROQUETTES. 

One  pint  raw  oysters,  y2  pint  cooked  veal,  1  tablespoonful 
softened  butter,  3  tablespoonfuls  cracker  crumbs,  yolks  of  2 
eggs.  Chop  oysters  and  veal  quite  fine  and  soak  the  cracker 
crumbs  in  the  oyster  liquor;  mix  all  together;  spread  dry 
cracker  crumbs  on  moulding  board  and  after  shaping  a 
spoonful  of  mixture  into  the  desired  shape  roll  in  crumbs  and 
fry  in  hot  lard. 

PICKLED    OYSTERS. 

Select  good  sized  oysters  for  pickling,  cook  them  in  their 
own  liquor  until  the  edges  curl,  then  remove  and  drain  them. 

42 


Scald  enough  vinegar  and  oyster  liquor  in  equal  parts  to  cover 
them.  Place  a  layer  of  the  cooked  oysters  in  a  stone  jar  and 
sprinkle  over  them  a  few  whole  cloves,  pepper  corns,  allspice 
and  a  little  mace,  then  more  oysters  and  spices  until  all  are 
used.  Pour  on  the  hot  vinegar,  cover  and  set  in  a  cool  place 
for  a  day  or  two. 

CODFISH    BALLS. 

Two  cups  raw  salt  fish,  2  pints  potatoes,  2  teaspoonfuls 
butter,  1  egg  well  beaten,  y2  saltspoonful  pepper,  more  salt 
if  needed.  Wash  the  fish,  pick  in  pieces  and  free  from  bones. 
Pare  potatoes  and  cut  in  quarters.  Put  potatoes  and  fish  into 
boiling  water  and  boil  until  potatoes  are  soft.  Be  careful 
not  to  let  them  boil  long  enough  to  become  soggy.  Drain 
off  all  the  water.  Mash  and  beat  the  fish  and  potatoes  till 
very  light.  Add  the  butter  and  pepper,  and  when  slightly 
cooled  add  the  egg  and  more  salt  if  needed.  Shape  into  balls, 
slip  them  off  into  a  basket  and  fry  in  smoking  hot  lard.  These 
fish  balls  must  be  mixed  while  potatoes  and  fish  are  hot. 

Mrs.  I.  J.  Bryan. 

JELLIED  FISH. 

Take  a  large  white  fish  (about  4  pounds),  y2  package  of 
gelatine,  bay  leaves  and  whole  white  peppers.  Boil  the  fish 
in  salted  water  until  done.  Remove  skin  and  bones  carefully, 
preserving  the  shape  of  the  fish;  place  on  the  fish  platter  with 
head  and  tail  in  place,  and  sprinkle  with  some  whole  peppers 
and  bay  leaves.  Soak  the  gelatine  1  hour,  pour  over  it  1 
quart  of  the  hot  fish  stock,  pour  this  over  the  fish  and  set 
on  ice.  When  ready  to  serve  loosen  the  edges  of  the  gelatine 
and  place  under  and  around  the  fish  crisp  lettuce  leaves.  Pour 
over  the  whole  a  sauce  Tartare.  Mrs.  L.  C.  Tallmadge. 

PAN    OYSTERS. 

Cut  some  stale  bread,  taking  off  all  the  crust.  Toast, 
butter,  place  them  in  a  pan  (patty  pans  are  best)  and  moisten 
with  3  or  4  teaspoonfuls  of  oyster  liquor;  place  on  the  toast 
a  layer  of  oysters,  sprinkle  with  pepper,  and  put  a  small 
piece  of  butter  on  top  of  each ;    place  in  the  oven,  covering 

43 


tightly.  They  will  cook  in  7  or  8  minutes  if  oven  is  hot — or 
cook  till  the  beards  are  ruffled ;  remove  the  cover,  sprinkle 
lightly  with  salt,  replace  and  cook  over  1  minute  longer.  If 
they  are  cooked  in  patty  pans,  place  the  pans  in  a  baking 
pan  while  cooking.  Mrs.  I.  Jennings  Bryan. 

BOILED    FRESH    CODFISH. 

Take  a  piece  of  fresh  codfish,  weighing  about  2  pounds, 
and  tie  in  a  cloth  that  has  been  sprinkled  with  flour.  Boil 
slowly  in  water  enough  to  cover  to  which  has  been  added 
two  tablespoon fuls  vinegar  and  1  tablesponful  of  salt  about 
35  minutes. 

Sauce. — One  tablespoonful  of  butter,  blended  with  1  table- 
sponful of  flour.  Add  1  pint  of  milk,  a  little  at  a  time,  stirring 
constantly  till  smooth.  Salt  to  taste.  When  ready  to  serve 
add  2  tablespoon  fuls  chopped  parsley.  Serve  at  once.  Water 
must  be  boiling  when  fish  is  put  in.  Mrs.  Macquarrie. 

SALMON    SOUFFLE. 

Drain  liquor  from  1  can  salmon,  2  tablespoonfuls  melted 
butter,  scant  y2  cup  white  bread  crumbs,  beaten  whites  of  4 
eggs.  Mix  together  thoroughly.  Steam  one  hour ;  serve  with 
cream  sauce.  Mrs.  Fred  F.  Cain. 

PICKLED    PERCH. 

Take  out  back  fins  and  skin,  sprinkle  with  salt,  steam  until 
tender,  lay  in  a  stone  jar.  Boil  vinegar  enough  to  cover  fish 
with  whole  allspice  and  black  peppers ;  pour  hot  on  fish.  Set 
in  a  cool  place.  Mrs.  Wm.  Judsou. 

LOBSTER  FARCE. 

Put  1  cup  cream  in  double  boiler  and  heat.  Melt  2  large 
tablespoons  butter  in  saucepan,  add  dessert  spoon  flour,  a 
little  cayenne  pepper,  mace  and  salt.  Stir  into  hot  cream  and 
let  it  boil  up.  Mix  this  with  3  pounds  of  lobster  picked  to 
pieces.  Fill  lobster  shells  with  the  mixture,  cover  with  bread 
crumbs,  bits  of  butter,  and  brown  in  oven.    Serve  hot. 

Mrs.  E.  J.  Henry. 

44 


SALMON   LOAF. 

Two  cans  of  salmon  (remove  all  the  bones  and  skin  and 
drain  off  the  juice  for  sauce),  add  to  the  fish  8  eggs,  1  cup 
bread  crumbs,  8  tablespoons  melted  butter.     Steam  one  hour. 

Sauce. — Two  cups  of  milk,  1  tablespoon  cornstarch,  1  tea- 
spoon catsup  and  juice  from  the  fish.  Let  boil  and  add  the 
beaten  yolk  of  1  egg  after  taking  it  off  the  stove. 

Mrs.  John  Vance  Cheney. 

OYSTER    LOAF. 

Take  a  loaf  of  bread,  cut  off  the  crust,  dig  out  the  center, 
brush  it  over  with  melted  butter,  and  put  in  the  oven  to  brown. 
Fill  with  creamed  oysters,  cover  the  top  with  fried  bread 
crumbs,  put  in  the  oven  for  a  minute  and  then  serve. 

Mrs.  John  Vance  Cheney. 

MUSHROOM   STUFFING  FOR  FISH. 

Fry  1  tablespoon  chopped  onion  in  2  tablespoons  butter  for 
3  minutes.  Add  y2  cup  chopped  fresh  mushrooms,  y2  table- 
spoon flour,  y2  cup  chicken  stock,  y2  teaspoon  chopped  parsley, 
salt,  pepper  and  lemon  juice  to  taste.  Mix  thoroughly  and 
add  stale  bread  crumbs  to  make  right  consistency. 

Mary  Foster  Snider. 

OYSTER    COCKTAILS. 

For  each  person  allow  the  strained  juice  of  y2  lemon,  y2 
teaspoon  vinegar,  3  drops  tobasco  sauce,  y2  teaspoon  freshly 
grated  horseradish,  1  teaspoon  tomato  catsup  and  5  medium 
sized  oysters.  Mrs.  F.  E.  Hubbard. 

CREAMED    WHITEFISH. 

Boil  a  2-pound  whitefish  in  salted  water  until  tender. 
When  it  is  quite  cold,  cut  the  meat  into  small  pieces.  Make 
a  cream  sauce  of  1  pint  milk,  2  tablespoons  butter,  2  table- 
spoons corn  starch,  wet  with  a  little  of  the  milk.  Season  to 
taste  with  salt  and  pepper."  Butter  a  baking  dish,  put  in  the 
fish  and  cream  sauce  in  alternate  layers.  Sprinkle  bread 
crumbs  over  the  top  with  little  bits  of  butter,  and  bake  in  hot 
oven  until  well  browned.  Mrs.  Hubbard. 

45 


BAKED   SCALLOPS. 

Wash  the  scallops  in  cold  water,  drain  and  wipe  dry;  then 
fry  a  delicate  brown  in  butter,  shaking  or  stirring  to  prevent 
them  from  burning.  Put  a  layer  of  bread  crumbs  into  a  well 
buttered  baking  dish,  then  a  layer  of  scallops ;  season  with 
salt  and  pepper.  Alternate  until  dish  is  nearly  full.  Pour 
over  a  white  sauce,  cover  with  butter  and  crumbs.  Bake  20 
minutes.  L.  I.  Lewis. 

OYSTER  ROLL  WITH  MUSHROOM   SAUCE. 

Remove  the  inside  of  a  loaf  of  stale  bread  by  cutting  off 
the  top  crust.  Be  careful  that  the  crust  fits  again  the  same 
place.  Leave  a  wall  an  inch  thick  inside,  brush  the  inside  and 
outside  of  the  loaf  with  butter  and  place  in  the  oven  to  brown. 
Do  not  burn.  Cook  the  oysters  gently  as  for  stew,  removing 
when  they  swell.  Fill  the  roll  or  loaf  and  keep  hot.  Prepare 
the  following  sauce : 

Sauce. — Cut  in  pieces  1  quart  of  mushrooms  and  stew  in 
oyster  liquor  with  butter,  a  bay  leaf  and  a  little  salt.  Simmer 
gently  for  30  minutes,  add  1  pint  cream  and  the  yolks  of  2 
eggs  well  beaten ;  stir  constantly  till  it  comes  to  the  boiling 
point.  Lay  your  oyster  roll  on  a  hot  platter  and  pour  over  it 
the  mushroom  sauce  and  garnish  with  flecks  of  chopped 
parsley.  Mrs.  N.  A.  Pennoycr. 


MEATS, 

"Some  hae  meat  and  carina  cat, 
And  some  zvad  cat  that  zuant  it. 

But  we  hae  meat  and  we  can  cat. 
And  so  the  Lord  be  thank  it." 

KOEINGSBERGER   MEAT   DUMPLINGS. 

Three-fourths  of  chopped  beef  to  54  chopped  pork,  l/2  cup 
bread  crumbs,  1  little  onion,  salt  and  pepper,  mix  with  1  egg. 
Form  into  good  sized  dumplings,  boil  in  salted  water  with  y2 
cup  vinegar,  1  onion  and  1  bay  leaf  for  15  minutes.    Thicken 

46 


some  of  the  water  in  which  the  dumplings  were  boiled,  add 
a  little  beef  extract  and  1  teaspoonful  of  capers.  Have  1  or  2 
well  beaten  eggs  on  a  platter,  stir  in  the  sauce  and  add  the 
dumplings.  Mrs.  Gamer. 

AUSTRIAN  SOUR  POT  ROAST  AND  DUMPLING. 

Brown  a  pot  roast  in  a  cup  of  butter  on  top  of  stove,  the 
roast  having  previously  been  steeped  in  vinegar  and  salt 
water,  onion  and  bay  leaves  over  night.  Add  3  or  4  cups  of 
the  liquor  to  the  roast,  add  1  bunch  of  carrots  and  stew  slowly 
three  hours.     Serve  with  small  flour  dumplings. 

Mrs.  Gamer. 

PORK  TENDERLOIN   IN    MILK. 

Two  pork  tenderloins  larded  and  browned  in  a  small 
amount  of  butter.  Then  add  y2  cup  milk  and  keep  adding 
until  they  have  cooked  about  three-quarters  of  an  hour. 
Remove  the  tenderloins,  thicken  the  gravy  with  a  little  flour. 
Pour  over  the  tenderloins  and  serve  very  hot. 

Miss  Emma  Behnke. 

BROILED   SAUSAGE. 

Take  off  the  skin  from  the  link  sausages  and  flatten  links 
to  half  their  thickness,  or  take  sausage  meat.  Put  into  a 
double  wire  broiler  and  broil  carefully.  Baste  once  with 
butter  and  serve  hot. 

MOCK  QUAIL. 

One  good  sized  tenderloin  will  make  three.  Cut  the 
tenderloin  across  in  three  pieces.  Then  cut  it  in  the  middle 
lengthwise,  thus  dividing  each  piece  in  two ;  pound  each  good. 
Prepare  together  for  each  quail  1  prune,  a  few  raisins  and 
currants,  3  or  4  blanched  almonds  and  piece  of  apple.  Roll 
this  between  2  pieces  of  tenderloin,  wind  strips  of  bacon  around 
until  it  is  completely  covered  and  pin  together  with  toothpicks. 
Put  2  toothpicks  covered  with  raisins  in  each  roll  to  represent 
legs.  When  several  of  these  are  served  together  on  a  platter 
with  the  legs  sticking  up  they  look  like  quail. 

47 


FILLET    DE    BOEUF. 

Order  the  fillet  larded,  about  5  pounds.  Cut  1  onion,  1 
carrot,  %  of  a  turnip,  in  slices,  and  put  in  bottom  of  a  pan. 
Salt  the  meat,  pour  a  little  fat  over  it,  lay  it  on  the  vegetables 
and  cook  in  hot  oven  about  30  minutes.  Serve  with  mush- 
room sauce. 

Mushroom  Sauce. — To  one  cup  of  brown  sauce,  add  half 
a  can  of  mushrooms,  whole  or  quartered,  and  simmer  five 
minutes.    Serves  eight  persons.  Mrs.  Lewis. 

BEEF  OLIVES. 

Three  pounds  round  steak  cut  into  small  pieces  and  sliced 
thin.  Pound  well  and  season  with  pepper  and  salt.  Then  cut 
small  pieces  of  bacon  and  onions  and  roll  inside  of  the  indi- 
vidual olives  of  meat.  Brown  the  olives  of  meat  and  place 
in  kettle  with  1  cup  of  water.     Boil  two  hours  and  a  half. 

Mrs.  C.  Andeison. 

MEAT   PIE. 

Cut  cold  cooked  meat  into  thin  slices  or  half  inch  cubes. 
Remove  all  gristle  and  fat,  except  the  crisped  outside  fat.  Put 
in  a  baking  dish  and  cover  with  meat  gravy  and  season  to 
taste.  Spread  a  crust  of  mashed  potatoes  over  the  meat,  brush 
with  beaten  egg,  sprinkle  with  cracker  crumbs  and  bake  till 
brown,  20  or  30  minutes. 

MEAT   BALLS. 

One  pound  of  chopped  round  steak,  6  slices  of  white  bread 
soaked  in  milk,  2  eggs  beaten  separately,  salt  pepper  and 
onion  to  taste.  Mix  well  with  the  meat  the  yolks,  salt  and 
pepper,  grated  onion  and  the  bread  after  pressing  out  the 
milk.  Then  fold  in  the  whites  of  the  eggs  beaten  to  a  stiff 
froth.  Pat  lightly  into  four  or  five  balls.  Brown  butter  size 
of  an  egg.  Put  in  the  meat  balls  and  toss  about  lightly.  Then 
add  a  cup  of  boiling  water  and  cover.  Turn  the  balls  fre- 
quently and  let  them  simmer  from  one-half  to  three-quarters 
of  an  hour.    Add  more  water  if  necessary. 

Mrs.  W.  Howard  Robinson. 

48 


HOW  TO  PREPARE  HAMBURG  STEAK. 

Chop  1  onion  fine  and  boil  in  1  cup  of  water  with  a  clove. 
Thicken  with  flour,  add  1  or  2  eggs  and  season.  Mix  thor- 
oughly with  2  pounds  of  chopped  beef  and  salt  pork. 

Mrs.  C.  F.  Anderson. 

YORKSHIRE   PUDDING. 

One  and  one-fourth  cups  flour,  salt  to  taste,  milk  to  make 
a  thin  batter,  adding  lastly  3  eggs  beaten  very  light.  Put  in 
pan,  around  a  roast  of  beef  30  minutes  before  serving. 

Mrs.  Alice  Winters. 

SWEET  BREADS. 

Sweet  breads  are  found  in  calves  and  lambs,  but  the  former 
are  the  better.  They  spoil  quickly  and  should  be  put  in  cold 
water  as  soon  as  they  are  brought  from  the  market  and  allowed 
to  stand  for  an  hour.  Then  drain  and  put  into  salted  boiling 
water  and  cook  very  slowly  for  about  20  minutes.  Drain  and 
put  into  cold  water,  and  they  will  then  be  white  and  firm  and 
ready  for  many  dainty  dishes.  This  preparation  must  precede 
ail  methods  of  cooking  sweet  breads. 

SWEET    BREADS    CREAMED. 

Cut  the  prepared  sweet  breads  into  small  pieces  till  you 
have  1  cupful.  Add  1  cupful  of  mushrooms.  Make  a  cream 
sauce  of  1  tablespoonful  of  butter  into  which  1  tablespoonful 
of  flour  has  been  stirred  and  1  cup  of  milk.  Flavor  with  salt, 
paprika  and  a  little  lemon  juice.  Add  the  sweet  breads  and 
mushrooms.  Allow  to  cook  about  8  minutes,  then  add  the 
yolks  of  2  eggs  well  beaten.    Stir  quickly  and  serve  at  once. 

Mrs.  Macquame. 

SWEET  BREADS  FRIED. 
After  preparing  as  above,  split  in  halves,  dip  in  egg,  then 
in  cracker  crumbs  and  fry  in  butter.     Season  with  salt  and 
pepper,  garnish  with  parsley  and  serve  with  green  peas. 

Mrs.  Macquarrie. 

SWEET  BREAD  CROQUETTES. 

Make  a  cream  sauce  of  1  cup  of  milk,  1  tablespoonful 
butter  and  2  of  flour.     It  should  be  almost  too  thick  to  stir. 

49 


Have  ready  1  cup  of  sweet  breads  chopped,  the  beaten  yolks 
of  2  eggs,  a  few  drops  of  onion  juice,  salt  and  paprika  to 
taste,  and  about  y2  cup  of  chopped  mushrooms.  Add  these 
to  the  cream  sauce.  Stir  well  and  set  aside  to  become  firm 
and  cold.  Shape  into  cutlets,  dip  in  egg  and  then  in  cracker 
crumbs  and  cook  brown  in  boiling  fat. 

Mrs.  Macquarrie. 

CREAMED    SWEET    BREADS. 

Drop  a  pair  of  sweet  breads  into  cold  water,  changing  the 
water  as  often  as  discolored.  When  they  are  quite  white  put 
in  saucepan  with  a  slice  of  onion,  1  small  blade  of  mace,  2 
sprigs  of  parsley  and  1  saltspoon  salt.  Cover  with  boiling 
water  and  cook  20  minutes.  Put  into  cold  water  for  y2  hour, 
dry  on  towel,  and  remove  all  fat  and  sinews.  Cut  into  dice 
with  a  silver  fork  to  prevent  discoloration.  Make  a  cream 
sauce  of  1  tablespoon  butter,  1  tablespoon  flour,  1  saltspoon 
salt  and  y2  saltspoon  white  pepper.  Mix  over  the  fire  and  add 
1  cup  of  white  stock,  or  the  broth  the  sweet  breads  were 
cooked  in,  stir  until  smooth  and  thick,  add  y2  cup  rich  cream 
and  cook  until  thick  and  smooth.  Add  the  sweet  breads, 
cover  and  put  over  hot  wrater  for  10  minutes.  This  can  be 
served  in  ramakins  or  patty  cases. 

COLLARED  CALF'S   HEAD  WITH  BRAINS. 
(Cold  Dish.) 

Boil  y2  calf's  head  for  2  hours ;  take  it  up  then  and  remove 
the  bones  and  put  them  back  into  the  broth ;  add  1  pint  sage 
leaves  and  an  onion,  let  simmer  till  you  have  cut  up  the  meat, 
and  add  some  small  pieces  of  ham  and  the  tongue  chopped 
with  pepper  and  salt  to  taste,  let  cook  2  hours,  then  add  the 
brains  and  1  egg  well  beaten  the  last  thing,  and  pour  into  a 
cold  mould  and  add  plenty  of  the  liquor  well  boiled  down. 

•BRAISED   TONGUE   WITH    ASPIC   JELLY    FOR 

LUNCH. 

Boil  the  tongue  till  tender,  then  place  in  a  stew  pan  with  2 
good  sized  onions,  1  head  of  celery,  4  cloves,  salt  and  pepper 
to  taste;    cover  with  the  liquor  it  was  boiled  in,  add  a  glass 

50 


of  brandy,  tablespoon  sugar,  pinch  of  mace,  bunch  of  thyme 
and  of  parsley.  Let  this  all  simmer  2  hours,  take  out  the 
tongue,  strain  the  liquor,  add  to  this  1  box  of  Cox's  gelatine 
that  has  been  soaked  in  1  glass  of  cold  water;  heat  it,  pour 
all  over  the  tongue,  place  the  meat  in  a  square  pan  so  that 
when  it  comes  out  cold  it  will  serve  nicely  on  a  square  plate. 
Serve  cold,  garnished  with  water  cress. 

STUFFED  LEG  OF  LAMB. 

\ — Leg  of  lamb  with  bone  removed.  B — One  cup  dry 
br*"»d  crumbs,  1  cup  chopped  mushrooms,  salt,  pepper,  parsley 
to  '"xste.  Moisten  with  sherry  wine.  Place  B  in  A,  bake  in 
ov**n  20  minutes  to  the  pound,  basting  frequently.  Serve  with 
brown  gravy.  Mrs.  Wall. 

LEG  OF  LAMB  SERVED  AS  GAME. 

Steep  leg  of  lamb  in  a  quart  of  sour  cream  and  bouquet  of 
marjoram  sage  and  thyme  and  onion  over  night.  Then  roast 
20  minutes  to  the  pound,  adding  1  cup  of  the  sour  cream  and 
a  small  quantity  of  the  same  herbs.  Mrs.  Gamer. 

BOILED   HAM. 

Simmer  for  4  hours  in  water  enough  to  cover,  to  which 
has  been  added  y2  cup  of  vinegar.  When  cooked  remove  skin, 
rub  in  some  brown  sugar,  then  sprinkle  with  bread  crumbs. 
Then  add  more  sugar  and  y2  glass  of  sherry  wine  and  bake 
one  hour.  Mrs.  Noe. 

STEWED  RABBITS.     ■ 

Brown  in  butter  two  rabbits  cut  in  pieces.  Add  2  cups 
boiling  water,  1  cup  of  cream,  ]/2  cup  of  vinegar  and  capers. 
Stew  two  hours.  Mrs.  Gamer. 

TONGUE  IN  JELLY. 

Boil  and  skin  a  good  sized  beef  tongue.  When  cold  put  in 
a  mould  which  has  been  wet  in  cold  water,  placing  slices  of 
cold,  hard  boiled  eggs  and  cold  boiled  beets  at  the  bottom  of 
the  mould.    Cover  with  aspic  jelly  made  as  follows :    One  and 

si 


one-half  pints  of  clear  stock,  y2  box  of  gelatine,  white  of  1 
egg,  *4  cup  of  cold  water,  2  cloves,  slice  of  onion,  1  stalk  of 
celery.  Soak  gelatine  in  cold  water,  add  other  ingredients, 
let  it  come  to  a  boil,  strain  through  a  napkin.  Beat  the  white 
of  the  egg  with  1  spoonful  of  cold  stock  and  add. 

Mrs.  H.  S.  Harris. 

BAKED  HAM. 

Take  a  medium  sized  ham  and  boil  slowly  for  about  4 
hours.  Take  the  skin  off,  and  rub  in  all  the  brown  sugar  it 
will  hold.  Stick  in  a  number  of  cloves,  season  with  paprika 
and  sprinkle  thickly  with  bread  crumbs.  Put  in  oven,  basting 
with  the  water  the  ham  was  boiled  in,  and  bake  about  35 
minutes  or  until  well  browned.  Mrs.  J.  F.  Uphatn. 

BOILED  LEG  OF  MUTTON  OR  LAMB. 

Wipe,  remove  the  fat  and  put'  into  well  salted  boiling 
water.  Skim  and  simmer  12  minutes  for  each  pound  of  meat. 
One-quarter  of  a  cup  of  rice  is  sometimes  boiled  with  the 
mutton,  or  the  meat  may  be  tied  in  a  cloth  to  keep  it  from 
discoloring.  Serve  with  a  thick  caper  sauce  poured  over  the 
mutton.    Garnish  with  parsley.    Serve  with  currant  jelly. 

LAMB   SAUCE. 

One  pint  of  claret  wine,  1  glass  jelly,  grape  or  currant;  1 
pint  bottle  tomato  catsup,  1  cup  of  butter,  1  teaspoonful  of  red 
pepper,  1  teaspoonful  of  allspice.  Add  claret  just  before  serv- 
ing. Do  not  let  it  boil,  but  use  it  hot.  Very  fine.  Use  less 
catsup  if  you  prefer.  Miss  Drake. 

CURRANT  JELLY  FOR  MUTTON. 

Make  1  cup  of  brown  sauce,  strain  it  and  add  a  cup  of 
melted  currant  jelly.  Heat  till  the  jelly  is  well  mixed  and 
serve  very  hot. 

BROWN  MUSHROOM  SAUCE  FOR  BEEF. 

To  1  cup  of  brown  sauce,  add  half  a  can  of  mushrooms, 
whole  or  quartered,  and  simmer  5  minutes. 

52 


MUTTON  CUTLETS  BREADED. 

Trim  the  cutlets  and  season  with  salt  and  pepper.  Dip  in 
crumbs  beaten  egg,  and  crumb  again  and  fry  in  smoking  hot 
fat,  4  to  6  minutes  if  rare,  8  or  10  if  well  done.  Arrange  in 
the  center  of  a  hot  dish  and  pour  tomato  sauce  around  them, 
or  place  them  around  a  mound  of  mashed  potato  or  spinach. 
Trim  the  bones  with  a  paper  ruffle  or  arrange  them  with  the 
bones  end  up,  stacked  like  bayonets,  and  garnish  with  stuffed 
tomatoes. 

BEEF  LOAF. 

Three  pounds  round  steak,  1  pork  tenderloin,  %  pound 
beef  suet,  1  onion,  salt,  pepper,  1  tablespoon  flour,  l/2  teaspoon 
allspice,  3/2  teaspoon  cloves,  1  quart  milk.  Chop  the  round 
steak  very  fine  with  old-fashioned  chopping  knife.  Chop 
pork  tenderloin  and  suet  and  then  mix  together  well  and  let 
stand  over  night.  Grate  the  onion  and  add  to  the  meat,  then 
add  the  spices.  When  well  mixed  stir  in  the  milk,  a  little  at 
a  time,  till  the  entire  quart  has  been  added,  using  care  to  pre- 
vent the  mixture  being  lumpy.  Pour  into  a  buttered  tin  and 
bake  1  hour,  placing  the  tin  in  a  pan  of  boiling  water  in  hot 
oven.    This  serves  about  12  people.       Miss  Emma  Behnke. 

SCRAPPLE. 

Boil  hog's  head  in  enough  water  to  cover  until  meat  is  ready 
to  fall  from  bones.  Remove  head  from  liquor,  strain  liquor  and 
set  aside  to  cool.  Pick  meat  from  bones,  adding  some  of  the 
fat  and  chop  fine.  Remove  fat  from  liquor,  add  meat,  thicken 
with  corn  meal  and  season  to  taste.  When  cold  cut  in  slices 
and  fry.    Can  be  prepared  with  beef  in  the  same  manner. 

Mrs.  Martin. 

SPICED    BEEF. 

Two  pounds  of  chopped  beef,  mix  well  with  4  beaten  eggs, 
4  large  soda  crackers,  roll  fine,  pepper,  salt  and  thyme  to  taste. 
Mold  into  two  loaves,  cover  with  strips  of  bacon,  bake  three 
quarters  of  an  hour  until  tender.  Slice  cold  or  can  be  eaten  hot 
with  tomato  sauce.  F.  E.  Harris, 

53 


CASSEROLE  OF  RICE  AND  MEAT. 

Boil  1  cup  of  rice  till  tender.  Chop  very  fine  half  pound  of 
any  cold  meat.  Season  highly  with  half  a  teaspoonful  of  salt, 
half  a  saltspoonful  pepper,  1  saltspoonful  celery  salt,  1  teaspoon- 
ful of  finely  chopped  onion,  1  teaspoonful  of  chopped  parsley.' 
Add  1  beaten  egg,  2  tablespoonfuls  of  fine  cracker  crumbs  and 
moisten  with  hot  water  or  stock  enough  to  pack  easily.  Butter 
a  small  mould,  line  bottom  and  sides  half  an  inch  deep  with  the 
rice,  pack  in  the  meat,  cover  closely  with  rice  and  steam  forty- 
five  minutes.  Loosen  it  around  the  edge  of  the  mould,  turn  it 
out  upon  a  platter  and  pour  tomato  sauce  over  it.  This  is  very 
good.  Mrs.  Bryan. 

HAMBURG  STEAK  IN  CASSEROLE. 

Chop  1  pound  of  Hamburg  steak  very  fine.  Add  1  onion 
chopped  fine  and  form  into  flat  cake.  Put  1  teaspoonful  butter  in 
casserole,  allow  to  become  hot.  Add  I  young  carrot  grated, 
y2  cup  of  tomatoes,  salt  and  pepper  to  taste.  Place  the  meat 
in  this  sauce  and  put  in  about  a  dozen  small  onions.  Bake 
one-half  hour  in  quick  oven.  When  ready  to  serve  add  about  2 
tablespoonfuls  of  sherry  wine.     Serve  from  the  casserole. 

Mrs.  Macquarrie. 

STEAK  A  LA  STANLEY. 

(A.)  Extra  thick  porterhouse  or  club  steak.  (B.)  Four 
bananas  cut  in  two  lengthwise  and  fried  in  olive  oil.  (C.) 
One-half  cup  cream  sauce,  3  tablespoonfuls  of  horseradish  (as 
dry  as  possible)  mix  with  whipped  cream.  Broil  (A)  until 
medium  rare,  place  (B)  on  top  in  rows,  cover  with  (C)  and 
serve  garnished  with  parsley.  Mrs.  Wall. 

GOULASH. 

Two  pounds  of  beef  from  the  round,  wipe  with  damp 
cloth.  Cut  in  pieces  an  inch  long,  put  in  a  spoonful  of  butter 
in  a  sauce  pan.  Add  a  small  grated  onion,  cook  until  straw  color. 
Add  a  quarter  of  a  teaspoonful  of  paprika,  mix  well.  Stir  in 
3  level  teaspoonfuls  of  flour,  brown  a  good  color.  Add  2  cups 
of  good  stock,  stir  until  it  boils.  Cover  and  cook  until  meat 
and  potatoes  are  done.  Cold  meat  and  potatoes  may  be  used 
up  in  this  way.  F.  E.  Harris. 

54 


SAUER  BRATEN. 

Take  a  fillet  of  beef,  about  5  lbs.,  put  in  a  deep  bowl,  and 
cover  with  vinegar  seasoned  with  1  sliced  onion,  1  bay  leaf, 
5  or  6  cloves,  salt  and  about  8  whole  peppers.  Cover  and 
let  stand  three  days.  Then  take  ^  vinegar,  add  3  cups  water, 
put  in  baking  pan  with  meat  and  cook  in  oven  about  3  hours. 
Thicken  gravy  with  browned  flour,  put  in  1  can  button  mush- 
rooms, let  boil  up  once.  Serve  meat  on  platter  with  gravy  and 
mushrooms  around  it.  Mrs.  L.  P.  Hurter. 

BOILED  DINNER. 

Wash  a  piece  of  corn  beef  weighing  5  or  6  lbs.,  and  put  into 
1  gallon  of  water ;  when  it  comes  to  a  boil,  pour  off  water  and 
put  fresh  water  on  and  boil  slowly  three  and  one-half  hours.  At 
the  beginning  of  the  last  half  hour,  add  one  head  of  cabbage 
quartered,  15  minutes  later  add  3  carrots  quartered  and  3  small 
turnips  sliced.  One-half  hour  before  add  six  medium  sized  po- 
tatoes. Cook  beets  in  a  separate  kettle.  Put  meat  on  large 
platter  and  arrange  vegetables  around  it,  or,  can  serve  vege- 
tables in  separate  dishes. 

PAPRIKA  SCHNITZEL. 

Cut  2  lbs.  of  thick  veal  steak  into  small  pieces,  roll  in  seasoned 
flour  and  fry  brown  in  the  fat  from  several  slices  of  salt  pork. 
Remove  the  meat  from  the  pan  and  add  2  tablespoons  flour  to 
the  remaining  fat,  brown  lightly  and  pour  in  gradually  the 
strained  liquor  from  1  can  of  tomatoes.  Add  a  slice  each  of 
onion  and  carrot,  3  bay  leaves,  a  bit  of  mace,  then  return  meat 
to  the  sauce,  cover  closely  and  simmer  ^  of  an  hour.  When 
done  remove  the  meat,  season  the  sauce  with  salt  and  paprika 
and  strain  onto  the  platter. 

ROAST  DUCK. 

Select  a  young  duck,  about  4  pounds.  It  should  roast  about 
three-quarters  of  an  hour. 

Stuffing. — About  two  dozen  very  small  German  potatoes 
boiled.  Two  apples  cut  in  small  pieces.  One  small  onion 
chopped  fine.  Season  to  taste  with  salt,  pepper,  sage  or  thyme. 
Put  all  together  and  fill  the  duck.  Mrs.  Macquarrie. 

55 


CREAMED  CHICKEN. 

For  4  chickens :  Boil  and  cut  up  chicken  fine.  Four  cups 
cream,  4  large  tablespoonfuls  butter,  5  even  tablespoonfuls 
flour,  2  kinds  of  pepper,  ]/2  grated  onion,  a  little  nutmeg,  1  can 
mushrooms.  Put  all  in  baking  dish,  sprinkle  with  bread  crumbs 
and  bake  20  minutes.  The  cream,  butter  and  flour  should  be 
mixed  like  cream  sauce  and  poured  over  and  mixed  with  the 
chicken.    Then  stir  in  pepper,  onion,  nutmeg  and  mushrooms. 

•    Mrs.  Bryan. 

FRIED  CHICKEN. 

Cut  a  young  chicken  into  pieces,  remove  all  of  the  skin.  Dip 
in  egg,  then  in  cracker  crumbs.  Cook  in  butter  in  a  tightly 
covered  pan.  Add  1  tablespoon ful  of  flour  to  the  gravy,  stir- 
ring it  carefully  to  blend  it  well.  Thin  with  milk  and  add 
chopped  giblets  to  the  gravy.  Mrs.  Macquarrie. 

GLAZED  CHESTNUTS  FOR  TURKEY  GARNISH. 

Peel  and  blanche,  put  in  skillet  with  3  tablespoons  of  hot 
butter,  toss  them  over  the  fire  8  minutes,  then  put  around  turkey 
on  platter,  adding  some  to  the  dressing.  Mrs.  Harris. 

PRESSED  CHICKEN  WITH  EGG. 

One  large  fowl,  1  onion,  let  simmer  until  meat  falls  from 
bones,  put  in  one  tablespoonful  salt  when  about  half  done. 
When  tender  remove  skin  and  cut  meat  into  dice.  Skim  liquor, 
add  salt,  paprika,  1  tablespoon  of  lemon  juice ;  boil  until  re- 
duced to  2y2  cupfuls  and  add  x4  box  of  gelatine  previously 
soaked  in  y2  cup  of  cold  water.  Add  liquor  to  chicken;  mix 
well  and  put  into  moulds  with  slices  of  hard  boiled  eggs  in  bot- 
tom of  moulds.  Mrs.  C.  A.  Spencer. 

CHICKEN  CHOP  SOOY. 

One  chicken,  3  or  4  lbs.  in  weight,  cut  up  and  boiled  in  water 
until  tender.  Let  stand  until  cold.  One  cup  rice  boiled  in  3 
quarts  of  water,  1  can  mushrooms  (button)  braised  in  2  table- 
spoons of  water  until  butter  is  all  absorbed  by  mushrooms. 
Make  a  cream  sauce  of  1  cup  milk,  1  cup  cream,  and  2  table- 
spoons cornstarch.  Cut  all  the  meat  from  the  chicken  into  dice. 
Butter  a  baking  dish,  and  put  in  a  layer  of  the  cream  sauce, 

56 


then  1-3  of  the  chicken,  then  a  layer  of  the  rice,  and  then  a 
layer  of  the  mushrooms.  Cover  with  another  layer  of  the 
sance.  Continue  the  layers  until  all  the  ingredients  are  used, 
having  a  layer  of  the  sauce  on  top,  which  sprinkle  with  bread 
crumbs  and  little  bits  of  butter.  Bake  for  20  minutes.  This 
can  also  be  baked  in  individual  moulds. 

Mrs.   F.   E.   Hubbard. 

CHICKEN  POT  ROAST. 

Take  a  chicken  between  3  and  4  lbs.  and  prepare  the  same 
as  for  oven  roasting.  Stuff  with  an  c  rdinary  sage  dressing  and 
put  in  pot  with  2  quarts  of  water.  When  it  comes  to  a  boil, 
let  simmer  for  about  2  hours,  and  then  brown.  This  is  nicest 
served  cold.  Mrs.  Hubbard. 

BAKED  SPRING  CHICKEN. 

Split  the  chickens  down  the  back,  and  then  cut  each  piece 
in  half.  Wash  and  dry  thoroughly.  Put  in  larded  dripping 
pan,  season  with  salt  and  pepper,  put  a  piece  of  sliced  bacon  on 
each  piece  and  bake  from  20  to  30  minutes  in  hot  oven.  If 
bacon  is  not  liked,  baste  with  melted  butter  and  water. 

An  Indian  dish  that  the  Southern  people  are  very  fond  of 
called  "Janibalaya"  of  fowl  and  rice.  Cut  up  and  stew  a  fowl, 
when  half  done,  add  cup  raw  rice,  slice  of  minced  ham,  cook 
all  together  until  rice  swells  and  absorbs  all  the  gravy.  Serve 
in  a  deep  dish  very  hot,  salt  and  pepper  to  taste.  Sometimes 
add  tomatoes  or  peas. 

MEAT  SOUFFLE. 

One  cup  of  rich  milk  or  cream,  thicken  with  2  tablespoon- 
fuls  of  butter,  and  1  of  flour.  Season  with  chopped  parsley  and 
onion  juice.  Stir  in  one  cup  of  any  kind  of  cold  meat.  Add 
the  beaten  yolks  of  2  eggs  and  cook  1  minute  and  set  aside  to 
cool.  When  cold  stir  in  whites  of  the  eggs  beaten  stiff.  Bake 
in  a  buttered  dish  about  twenty  minutes.  Serve  immediately. 
This  is  best  made  with  chicken.  Mrs.  Lewis. 

BROWN  FRICASSEE  OF  CHICKEN. 

Cut  up  the  chicken  and  brown  the  pieces  in  2  tablespoon- 
fuls  of  butter,  being  careful  not  to  let  the  butter  burn.     When 

57 


nicely  browned  draw  the  pieces  to  one  side  of  pan,  add  2  table- 
spoonfuls  of  flour  to  the  fat,  mix  and  add  1  pint  of  cold  water 
or  stock.  Stir  until  it  boils,  moving  the  chicken  around  in 
the  sauce.  Add  1  slice  of  onion,  1  small  chopped  carrot,  salt 
and  pepper.  Cover  the  pan  and  let  simmer  until  the  chicken  is 
tender.  Mrs.  E.  Pease. 

MELTON  VEAL. 

Take  cold  boiled  or  roasted  veal,  chop  fine,  season  well 
with  salt  and  pepper,  and  a  little  lemon  juice,  add  2  or  3  table- 
spoonfuls  of  cracker  crumbs  and  moisten  with  soup  stock  or 
hot  water.  Take  1-3  as  much  finely  chopped  ham  as  of  veal. 
Season  with  mustard  and  a  little  cayenne  pepper,  add  1  table- 
spoonful  of  cracker  crumbs  and  moisten  with  a  hot  stock  or 
water.  Butter  a  mould  and  line  with  slices  of  hard  boiled  egg. 
Put  in  the  two  mixtures  irregularly,  so  that  when  cut  it  will 
have  a  mottled  appearance.  Press  in  closely  and  steam  three- 
quarters  of  an  hour.  Set  away  to  cool.  Remove  from  the 
mould  and  slice  before  serving.  Boston  Cook  Book. 

VEAL  LOAF. 

Three  pounds  of  raw  veal  and  y2  pound  of  salt  pork  passed 
through  a  meat  cutter,  six  large  crackers  rolled  fine,  butter  size 
of  an  tgg,  2  eggs  well  beaten,  1  tablespoonful  salt,  1  tablespoon- 
ful  of  pepper,  1  of  sage,  3  of  extract  of  celery,  1  tablespoonful  of 
onion  chopped  fine  (if  liked).  Ilix  thoroughly.  Pack  tightly 
in  a  deep  tin  baking  dish,  cover  with  bits  of  butter  and  sprinkle 
fine  cracker  crumbs  over  the  top.  Cover  with  another  tin.  Bake 
2  hours,  uncover  and  brown.  Mrs.  Lewis. 

BREAST  OF  VEAL  WITH  DRESSING. 

Have  pocket  cut  in  a  6  lb.  breast  of  veal,  with  2  lbs.  of 
chopped  meat  (2-3  beef  and  1-3  pork)  add  2  eggs,  1  cup  finely 
grated  bread  crumbs,  1  tablespoonful  finely  chopped  onions  and 
season  with  pepper  and  salt  and  a  little  parsley.  Fill  the  pocket 
and  sew.  Roast  with  slices  of  bacon  placed  on  top  of  the 
meat.  This  can  be  served  with  apple  sauce,  currant  or  cran- 
berry jelly.    It  slices  nicely  when  cold. 

Mrs.  F.  Voightman. 

58 


MEAT  PORCUPINE. 

Chop  fine  some  cooked  veal  or  lamb,  add  %.  its  amount  of 
bread  crumbs  or  mashed  potato  and  a  small  quantity  of  chopped 
bacon ;  season  highly  with  salt,  pepper  cayenne,  and  lemon 
juice,  moisten  with  beaten  egg  and  stock  or  water  enough  to 
shape  it.  Mould  into  an  oval  loaf  and  put  into  a  well  greased 
shallow  pan.  Cut  strips  of  fat  bacon  %  inch  wide  and  1  inch 
long*.  Make  holes  in  the  loaf  with  a  skewer,  insert  the  strips  of 
bacon  leaving  the  ends  out  y2  inch  and  push  the  meat  up  firmly 
around  the  bacon.  Bake  until  brown.  The  bacon  will  baste  the 
meat  sufficiently.  Mrs.  Lincoln. 

VEAL  BIRDS. 

Slices  of  veal  from  loin  cut  very  thin,  remove  bones,  skin 
and  fat,  pound  until  %  inch  thick.  Trim  into  pieces  2y2  by  4 
inches.  Chop  the  trimmings  fine  with  1  square  inch  of  salt 
pork  for  each  bird.  Add  half  as  much  fine  cracker  crumbs  as 
you  have  meat,  season  highly  with  salt,  pepper,  thyme  and 
onions.  Moisten  with  1  egg.  Spread  the  mixture  on  each  slice 
nearly  to  the  edge,  roll  up  tightly  and  tie  or  fasten  with  skewers, 
dredge  with  salt,  pepper  and  flour,  fry  them  slowly  in  hot  but- 
ter until  a  golden  brown.  Then  half  cover  with  cream  and 
simmer  15  or  20  minutes  until  tender.  Serve  on  toast,  garnish 
with  parsley  and  lemon. 

VEAL  JELLY. 

One  knuckle  veal,  about  4  pounds,  2  hard  boiled  eggs,  juice 
of  1  lemon,  2  tablespoonfuls  minced  onion,  carrot,  parsley, 
mace,  cinnamon,  cloves,  thyme,  pepper,  salt.  Break  knuckle 
into  pieces  and  put  in  sauce  pan  with  water  to  cover.  Tie  up  all 
the  seasoning  except  pepper,  salt  and  lemon  in  muslin  bag  and 
put  in  with  veal.  Cook  slowly  4  hours.  Take  the  meat  out, 
free  from  bone  and  fat,  cut  in  pieces  and  strain  over  it  the 
water  it  was  boiled  in.  Add  salt,  pepper  and  lemon  juice  and 
simmer  half  an  hour.  Arrange  slices  of  cold  boiled  egg  in 
mould,  pour  in  veal  and  set  in  cold  place  to  harden. 

Mrs.  Macquarrie. 

STUFFED    VEAL. 

Remove  the  bone  from  a  shoulder  of  veal.  Replace  with 
sliced  onion,  salt  and  pepper,  dredge  with  flour,  baste  with  the 

59 


drippings  in  pan.  Bake  20  minutes  for  each  pound.  Make 
a  nice  gravy  by  dredging  a  heaping  tablespoon ful  of  flour 
(after  taking  out  the  meat)  to  the  pan,  add  boiling  water. 
Serve  potatoes  around  platter.  Mrs.  Harris. 

MUSHROOMED   CUTLETS. 

Cut  1^  pounds  veal  cutlets  into  individual  pieces.  Dress 
with  a  teaspoonful  of  salt  and  1  saltspoonful  of  pepper;  dip 
first  in  beaten  egg  and  then  in  finely  chopped  mushrooms. 
Fry  in  boiling  fat  until  done.  Miss  A.  Caskey. 

VEAL  OLIVES. 

Cut  up  a  slice  of  fillet  of  veal,  about  y2  inch  thick,  into 
squares  of  3  inches;  mix  up  a  little  salt  pork,  chopped  with 
bread  crumbs,  1  onion,  a  little  pepper,  salt,  sweet  marjoram, 
1  egg  well  beaten ;  put  this  mixture  upon  the  pieces  of  veal, 
fastening  the  corners  together  with  small  bird  skewers ;  lay 
in  pan  with  sufficient  gravy  or  light  stock  to  cover  bottom  of 
pan ;  dredge  with  flour  and  set  in  a  hot  oven.  When  browned 
on  top  put  a  small  bit  of  butter  on  each  and  let  them  remain 
until  tender,  about  20  minutes.    Serve  with  horseradish. 

Mrs.  C.  R.  G.  Forrester. 

TIMBALE    OF   VEAL. 

Boil  veal,  as  for  stew,  until  tender.  Season  well  with  salt 
and  pepper.  Let  it  get  cold  in  the  stock,  then  chop  quite  fine. 
To  a  quart  of  chopped  veal,  add  the  same  amount  of  bread 
crumbs,  a  tablespoon  onion  juice,  salt  and  pepper  to  taste. 
Take  a  pint  and  a  half  of  the  gravy  the  meat  was  cooked  in, 
adding  a  good  tablespoon  of  butter,  and  heat,  and,  while  hot, 
pour  over  the  meat  and  bread  crumbs.  Beat  3  eggs  very  light 
and  stir  in  to  the  mixture.  Butter  ramakins,  or  a  deep  baking 
pan,  and  pour  the  meat  into  it,  packing  it  in  as  tight  as  possible. 
Put  ramakins,  or  baking  dish  into  a  deep  pan,  which  fill 
with  warm  water.  Bake  slowly  for  an  hour.  When  done, 
turn  out  on  individual  dishes  or  a  platter  and  garnish  as  you 
like.  Take  some  of  the  gravy  in  which  the  meat  was  boiled, 
season  well  and  pour  over  the  timbale.  Left-over  chicken  or 
turkey  is  nice  served  this  way.  T.  E.  L. 

60 


BREAD    DRESSING    FOR    FOWL. 

Chop  twice  baked  bread  fine,  take  2  cups  of  it,  mix  with 
heart  and  liver  also  chopped  fine.  Put  in  the  yolks  of  2  eggs 
boiled  40  minutes,  half  cup  of  chopped  celery,  half  cup  of 
chopped  nuts,  butter  size  of  an  egg.  Moisten  with  cream  but 
not  too  moist,  salt,  pepper  and  sage  to  taste,  and  1  small  onion, 
a  small  apple  and  fat  salt  pork  the  size  of  an  egg  chopped  fine 
could  be  added  if  desired.  Stuff  the  fowl  two-thirds  full  with 
these  ingredients  or  if  preferred  bake  with  the  fowl. 

Kenosha,  Wis.  Mrs.  N.  A.  Pennoyer. 


SALADS- 

"The  turnpike  road  to  people's  hearts  I  find, 
Lies  through  their  mouths  or  I  mistake  mankind" 

EDGEWATER    SALAD    DRESSING. 

Put  5  tablespoons  vinegar  into  double  boiler  and  heat.  Add 
the  well  beaten  yolks  of  5  eggs,  half  cup  butter  and  beat  until 
cold.  Then  add  1  teaspoon  salt,  1  teaspoon  mustard,  1  tea- 
spoon sugar,  1  pinch  red  pepper.     Thin  with  whipped  cream. 

Mrs.  C.  A.  Burton. 

EGYPTIAN  MAYONNAISE. 

Make  the  usual  oil  mayonnaise.  Reduce  a  clove  of  garlic 
to  a  pulp  and  add  it  to  the  dressing.  Also  add  2  drops  of 
tobasco  sauce  and  the  pulp  of  3  small  fresh  tomatoes  put 
through  a  sieve  and  drained  of  their  juice. 

Mrs.  Genevieve  Bookwalter. 

FRENCH    DRESSING. 

One  saltspoonful  salt,  l/2  saltspoonful  pepper,  3  tablespoon- 
fulsoliveoil,  1  tablespoonful  vinegar,  1  tablespoonful Worces- 
tershire sauce,  1  tablespoonful  lemon  juice.  This  dressing  is 
suitable  for  vegetables,  salads,  or  to  marinate  a  fish  salad. 

Mrs.  N.  B.  Lewis. 

61 


MAYONNAISE  DRESSING. 

Have  all  the  ingredients  very  cold ;  in  fact,  put  the  bowl 
you  mix  it  in  on  the  ice  until  thoroughly  chilled.  Take  the  yolk 
of  1  egg  and  beat  until  very  light.  Add  gradually  3  table- 
spoonfuls  oil,  1  saltspoonful  salt,  y2  saltspoonful  pepper,  1 
dash  paprika,  stirring  constantly.  Then  thin  until  creamy 
with  2  tablespoonfuls  tarragon  vinegar. 

SALAD    DRESSING. 

Beat  the  yolks  of  8  eggs,  add  1  cup  sugar,  2  tablespoons 
of  mustard,  y2  teaspoon  salt,  }i  teaspoon  cayenne  pepper,  1 
pint  vinegar,  1  cup  butter,  1  tablespoon  cornstarch.  Mix  the 
salt,  pepper,  sugar,  mustard  and  cornstarch  all  together;  then 
pour  over  them  the  beaten  yolks ;  let  the  vinegar  and  butter 
come  to  a  boil,  then  pour  them  over  the  egg  mixture  and  put 
all  into  the  double  boiler  and  let  it  thicken.  Dilute  the  vinegar 
with  water  if  it  is  too  strong.  When  the  dressing  is  cold,  use 
equal  portions  of  whipped  cream  and  dressing  on  salad. 

Mrs.  John  Vance  Cheney. 

DRESSING    FOR   FRUIT   SALAD. 

Two  eggs,  2  tablespoons  flour.  2  tablespoons  vinegar, 
beaten  together  and  cooked  until  thic*.  Add  juice  of  1  lemon 
and  thin  to  proper  consistency  with  cream. 

Mrs.  Seymour  Jones. 

ASPIC  JELLY  FOR   SALADS. 

One  and  one-half  pints  of  clear  stock — beef  for  amber  jelly 
and  chicken  or  veal  for  white — }£  box  gelatine,  the  white  of 
1  eggy  half  a  cupful  of  cold  water,  2  cloves,  1  large  slice  of 
onion,  12  pepper  corns,  1  stalk  of  celery  and  salt  to  taste.  Add 
to  gelatine  and  egg.  Soak  gelatine  in  cold  water  until  dis- 
solved, then  cook  with  the  white  of  the  egg  beaten  up  with  a 
little  of  the  cold  stock.  Let  come  to  a  boil  and  set  back  where 
it  will  simmer  for  20  minutes.  Strain  through  a  napkin,  turn 
into  a  large  mould,  or  several  small  ones,  and  set  away  to 
harden.  Before  it  is  hardened  asparagus  tips  or  cooked  cauli- 
flower may  be  added  Mrs.  Cusack. 

62 


FRENCH  DRESSING. 

Three  tablespoons  salad  oil,  2  tablespoons  vinegar,  preferably 
tarragon,  1  saltspoon  salt,  y2  saltspoon  pepper.  Mix  well  and 
pour  over  fresh  vegetables. 

SALAD  DRESSING. 

Yolks  of  3  eggs,  beaten  lightly,  1  teaspoon  mustard  (dry), 
2  tablespoons  sugar,  1  teaspoon  sugar,  1  teaspoon  salt,  %  salt- 
spoon pepper ;  whites  of  the  eggs  beaten,  but  not  stiff ;  1  cup 
cream,  V2  cup  melted  butter,  measured  before  melted,  ]/2  cup 
hot  vinegar.  Cook  all  together  in  double  boiler  until  you  can 
feel  it  is  thickening  the  least  bit.  Stir  constantly,  and  when 
you  take  it  from  the  fire  stir  until  cool.  If  necessary  thin  with 
whipped  cream.  Mrs.  E.  J.  Henry. 

VINAIGRETTE  DRESSING. 

Two  tablespoons  salad  oil,  2  tablespoons  tarragon  vinegar; 
mix  well,  then  add  1  teaspoon  salt,  as  much  paprika  as  liked, 
1-3  teaspoon  dry  mustard.  Mix  all  together  thoroughly  and 
put  in  cool  place.  Chop  8  small  sweet  pickles  fine,  also  one 
medium  sized  onion  (a  clove  of  garlic  may  be  used  instead  of 
the  onion  if  preferred)  ;  add  2-3  tablespoon  walnut  oil  (from 
pickled  walnuts)  or  y2  tablespoon  Worcestershire  sauce. 

Mrs.  D.  O.  Macquarrie. 

WHITE  MAYONNAISE. 

One  cup  cream,  1  tablespoon  flour,  3  tablespoons  white  wine 
vinegar,  2  tablespoons  butter,  J/2  teaspoon  powdered  sugar, 
1  teaspoon  salt,  %  teaspoon  white  pepper,  l/2  teaspoon  dry 
mustard,  whites  of  2  eggs.  Cook  all  together  in  double  boiler, 
stirring  constantly  until  thick  and  smooth,  adding  the  whipped 
whites  of  the  eggs  just  before  taking  from  the  fire.  Thin  with 
cream  if  necessary. 

FRENCH  DRESSING. 

One  saltspoonful  salt,  y2  saltspoonful  pepper,  3  tablespoon- 
fuls  oil,  34  teaspoonful  onion  juice,  1  tablespoonful  vinegar. 
Mix  in  order  given,  adding  oil  slowly. 

63 


FRENCH  DRESSING. 

Beat  2  tablespoonfuls  of  good  olive  oil  until  creamy,  then 
add  2  saltspoonfuls  salt  and  1  of  paprika,  beating  all  the  while ; 
beat  in  gradually  2  tablespoonfuls  tarragon  vinegar.  This 
is  enough  for  one  quart  of  salad.  It  can  be  served  on  cold 
cooked  brussels  sprouts,  beets,  peas,  beans,  cauliflower  and  all 
the  fresh  vegetables  that  are  used  for  salads.. 


"SIDNEY  SMITH'S  WINTER  SALAD." 

Two  large  potatoes  passed  thro'  kitchen  sieve, 

Unwonted  softness  to  the  salad  give ; 

Of  mordaunt  mustard  add  a  single  spoon — 

Distrust  the  condiment  which  bites  too  soon ; 

But  deem  it  not,  tho'  made  of  herbs,  a  fault 

To  add  a  double  quantity  of  salt ; 

Three  times  the  spoon  with  oil  of  Lucca  crown, 

And  once  with  vinegar  procured  from  town. 

True  flavor  needs  it,  and  your  poet  begs 

The  pounded  yellow  of  two  well  boiled  eggs. 

Let  onion  atoms  lurk  within  the  bowl, 

And,  half  suspected,  animate  the  whole ; 

And,  lastly,  on  the  favored  compound  toss 

A  magic  teaspoon  of  Anchovy  sauce. 

Then,  tho'  green  turtle  fail,  tho'  venison's  tough, 

Tho'  ham  and  turkey  are  not  boiled  enough, 

Serenely  full,  the  epicure  shall  say, 

"Fate  cannot  harm  me — I  have  dined  to-day !" 


VEGETABLE  SALAD. 

Three  yolks  of  eggs,  1  tablespoon  sugar,  1  small  teaspoon 
dry  mustard,  1  even  teaspoon  black  pepper,  1  dash  red  pepper, 
1  dash  ginger ;  beat  all  thoroughly,  then  add  3  tablespoons  sour 
cream,  4  tablespoons  strong  vinegar ;  cook  all  together  in  double 
saucepan ;  1  pint  chopped  cabbage,  1  pint  celery  cut  fine,  y2 
medium  sized  onion,  1  good  sized  cucumber,  seeded  and  cut  in 
dice.  Make  a  bed  of  celery  cut  in  3-inch  lengths  and  crisped 
in  ice  water ;  put  in  salad,  mixed  with  dressing. 

64 


GERMAN  POTATO  SALAD. 

Two  quarts  of  sliced  cold  cooked  potatoes.  Pour  boiling 
water  on  potatoes  and  drain  thoroughly.  Then  add  salt  and 
pepper  to  taste,  1  grated  or  sliced  onion.  Cut  bacon  in  dice 
and  fry  until  crisp,  then  add  y2  cup  cider  vinegar.  Let  it 
come  to  a  boil,  pour  over  potatoes  and  mix  well. 

Miss  Becker. 

CUCUMBER  SALAD. 

Peel  cucumbers  and  cut  in  two  lengthwise.  Put  in  cool 
place  until  ready  to  serve.  (Scrape  out  the  inside.)  Make  a 
filling  of  chopped  tomatoes,  seasoned  with  onion  juice,  mixed 
with  any  good  mayonnaise  dressing. 

VEGETABLE  SALAD. 

One  pint  cold  boiled  string  beans,  cut  in  inch  pieces,  3  cold 
boiled  beets,  diced,  3  cold  boiled  carrots,  diced,  1  cup  cooked 
peas.    Mix  with  a  French  dressing  and  garnish  with  celery. 

POTATO  SALAD. 

Cut  1  quart  of  boiled  potatoes  into  dice.  Sprinkle  over  them 
a  teaspoon  of  chopped  onion  and  1  of  chopped  parsley.  Heat 
1  cup  of  vinegar  to  the  boiling  point,  add  2  tablespoons  of 
butter  and  season  with  salt  and  pepper.  Boil  3  eggs  hard,  cool 
and  slice  each  lengthwise  into  quarters.  Garnish  the  potatoes 
with  these  and  pour  dressing  over  whole. 

ASPARAGUS  SALAD. 

Two  tablespoons  salad  oil,  2  tablespoons  tarragon  vinegar; 
mix  well,  then  add  1  teaspoon  salt,  as  much  paprika  as  liked, 
1-3  teaspoon  dry  mustard.  Mix  all  together  thoroughly  and 
put  in  cool  place.  Chop  about  8  gherkins  (sweet)  fine,  also 
1  medium  sized  onion,  which  add  to  the  pickles;  add  2-3 
tablespoon  walnut  oil  (from  picked  walnuts),  1  dash  anchovy 
oil.     Add  to  dressing  and  pour  over  chilled  asparagus. 

Mrs.  D.  O.  Macquarrie. 

65 


SALADE  COLUMBINE. 

1  One  quart  cooked  and  strained  tomatoes ;  add  1  teaspoon 
sugar,  1  teaspoon  salt,  \y2  teaspoon  vinegar,  1  dash  of  red 
pepper ;  dissolve  y2  box  of  gelatine  in  as  little  water  as  possible. 
Stir  into  hot  tomato  preparation.  Mould  in  small  cups  and 
serve  on  lettuce  leaves  with  mayonnaise  dressing.  Two  or 
three  shrimps  add  to  the  effect.  Tomatoes  may  be  more  highly 
seasoned  with  spices  if  desired.  Mrs.  August  Heuer. 

NOVELTY  SALAD. 

Pare  and  grate  3  cucumbers,  simmer  in  a  cup  of  water  for 
5  minutes.     Add  enough  hot  water  to  make  a  pint,  juice  of 

1  lemon,  ^4  teaspoon  salt,  saltspoon  of  white  pepper  and  2 
tablespoons  of  gelatine.  Pour  into  ring  mould  to  set.  When 
chilled,  serve  with  sliced  tomatoes  and  mayonnaise. 

Mrs.  Joseph  G.  Peters. 

ITALIAN  SALAD. 

Take  2  anchovies  and  mash  to  a  pulp,  with  a  little  of  the  oil 
the  anchovies  come  in.  Break  1  clove  of  garlic  into  2  or  3 
pieces  and  add  to  anchovies.  Add  3  tablespoons  tarragon  vine- 
gar gradually  with  2  saltspoons  salt  and  1  white  pepper.  Then 
beat  in  6  tablespoons  oil  very  slowly  until  all  are  nicely  blended. 
Put  on  ice  until  ready  to  be  served.  This  is  nice  served  on 
head  lettuce,  endive  or  watercress.  Mrs.  Hubbard. 

TOMATO  JELLY  SALAD. 

Three-quarters  box  gelatine  soaked  in  y2  cup  cold  water. 
Cook  can  of  tomatoes  with  y2  onion,  1  stalk  celery,  1  bay  leaf, 

2  cloves,  1  teaspoon  salt,  a  little  parsley  and  dash  of  paprika. 
Cook  for  10  minutes,  then  strain  and  add  2  tablespoons  tarragon 
vinegar  and  the  gelatine.  Turn  into  moulds.  Serve  with 
mayonnaise.  Mrs.  Powell. 

STUFFED  BEET  SALAD. 

Boil  large  beets  and  scrape  off  skins.  When  cold  scoop  out 
the  insides.  Chop  up  equal  parts  of  beets,  ham  and  celery. 
Add  a  little  parsley.  Mix  with  enough  salad  dressing  (mayon- 
naise) to  moisten.  Be  careful  about  using  too  much  of  the 
beet,  as  it  makes  it  too  sweet.  Mrs.  G.  W.  Powell. 


TOMATO  SALAD. 

Peel  good  sized  tomatoes,  cut  in  halves  and  put  on  ice  until 
thoroughly  chilled.  Make  a  good  French  dressing  and  when 
ready  to  serve  put  a  teaspoon  of  pearl  onions  on  each  half 
tomato.  Serve  on  lettuce  leaves,  and  pour  about  1  tablespoon 
dressing  over  each  one.  Mrs.  E.  C.  Noe. 

VEGETABLE  SALAD. 

Take  cold  vegetables  left  over,  such  as  potatoes,  peas,  string 
beans,  beets,  etc.,  chill  them  on  ice,  cover  with  mayonnaise 
dressing  and  serve  on  lettuce. 

POTATO  SALAD. 

Eight  cold  boiled  potatoes  and  1  small  cucumber  cut  fine, 
1  small  onion,  3  stalks  tender  celery  cut  fine.  Mix  with  mayon- 
naise dressing  and  in  center  put  2  or  3.  tablespoonfuls  cold 
boiled  beets  cut  fine. 

STRING  BEAN  SALAD. 

Cook  1  quart  of  strjng  beans  tender,  salt;  when  cold  add 
1  medium  sized  cucumber  cut  in  small  pieces,  y2  cup  chopped 
olives,  1  small  cupful  chopped  English  walnuts.  Mix  with  any 
good  salad  dressing.  Anne  Mitchell,  Albany,  N.  Y. 

COLD  SLAW. 

Boil  half  a  cup  of  vinegar  with  2  teaspoonfuls  of  sugar,  y2 
teaspoonful  each  of  salt  and  mustard  and  y2  saltspoonful  of 
pepper.  Rub  a  quarter  of  a  cup  of  butter  with  1  teaspoonful 
of  flour  to  a  cream  and  pour  the  boiling  vinegar  on  it.  Cook 
5  minutes,  then  pour  it  over  1  well  beaten  egg.  Mix  this 
dressing  while  hot  with  1  pint  of  red  or  white  shaved  or 
chopped  cabbage.  Mrs.  Lewis. 

ITALIAN  SALAD. 

One  cup  boiled  beets  chopped  fine,  y2  cup  boiled  ham 
chopped,  1  cup  celery  cut  thin.  Mix,  add  a  good  salad  dress- 
ing and  garnish  with  celery  leaves. 

Mrs.  F.  C  Gilbert,  Duluth,  Minn. 

67 


KING  EDWARD'S  SALAD. 

Two  heads  of  lettuce,  uncurl  each  leaf,  break  in  3  pieces 
as  it  drops  in  the  salad  bowl ;  3  bunches  of  the  smallest  radishes 
grown,  drop  in  with  the  leaves ;  3  little  cucumbers,  pickle  size, 
shave  with  cabbage  shaver,  scatter  in  layers.  Add  3  olives 
stoned ;  cut  1  apple  in  small  bits ;  cut  olives  in  quarters.  Serve 
with  French  dressing.  Mrs.  Henry  S.  Harris. 

COMBINATION  SALAD. 

Peel  and  slice  1  cucumber,  peel  and  slice  3  tomatoes,  slice 
thin  1  medium  sized  onion,  cut  1  green  pepper  in  small  pieces, 
being  careful  to  remove  all  the  seeds ;  2  heads  of  lettuce  washed 
and  drained.  Toss  this  up  with  any  good  French  dressing. 
Have  everything  cold  and  the  lettuce  crisp.      Mrs.  E.  C.  Noe. 

SHAD  ROE  SALAD. 

Soak  the  roe  in  cold  water  for  about  5  minutes ;  then  put  it 
into  a  quart  of  boiling  water,  seasoning  with  2  teaspoons  salt, 
1  tablespoon  chopped  onion,  y2  bay  leaf,  1  teaspoon  mixed 
whole  spice  and  2  tablespoons  lemon  juice.  Simmer  for  about 
15  minutes,  add  cold  water  gradually  so  as  not  to  break  the 
roe,  drop  a  piece  of  ice  in  the  water  and  let  it  stand  until  thor- 
oughly chilled.  Then  cut  into  dice.  Take  medium  sized  toma- 
toes, cut  off  the  stem  end  and  scoop  out  the  seeds  and  pulp. 
Put  on  ice  until  ready  to  serve.  Then  fill  with  the  roe,  pour 
over  a  good  French  dressing  and  serve  on  a  bed  of  watercress. 

SHRIMP  SALAD. 

Pick  over  1  can  of  shrimps,  removing  the  black  line ;  add  2 
cups  finely  cut  celery.  Break  the  shrimps  in  small  pieces.  Mix 
with  mayonnaise  dressing  and  place  on  ice  until  thoroughly 
chilled.  When  ready  to  serve  place  on  lettuce  leaves  and  add 
more  mayonnaise. 

LOBSTER  SALAD. 

Cut  1  pint  of  lobster  meat  in  dice,  season  with  a  French  dress- 
ing and  keep  on  ice  until  ready  to  serve.  Then  mix  with  y2 
of  the  mayonnaise  dressing.  Make  nests  of  crisp  lettuce  leaves, 
the  poorer  leaves  can  be  broken  and  mixed  with  the  lobster. 

68 


Put  a  large  spoonful  of  the  lettue  in  each  leaf  with  a  spoonful 
of  the  dressing  on  top.  Garnish  with  capers  and  pounded  coral 
sprinkled  over  the  dressing,  and  with  lobster  claws  and  parsley 
around  the  edge.  Mrs.  Lincoln. 

SALMON  SALAD. 

One  can  salmon.  3  boiled  potatoes,  3  hard  boiled  eggs,  me- 
dittifi  sized  onion  and  some  chopped  celery.  For  dressing  take 
1  teaspoon  sugar,  1  teaspoon  mustard,  1  teaspoon  flour,  scant 
spoon  salt,  y2  cup  cream,  y2  cup  vinegar,  1  egg,  butter  size  of 
walnut,  pinch  of  cayenne  pepper.  Put  in  double  boiler  and  cook 
until  it  thickens.  Lillian  L.  Binz. 

OYSTER  SALAD. 

One  quart  small  oysters,  1  pint  chopped  celery,  3  tablespoons 
vinegar,  1  tablespoon  oil,  salt  and  pepper  to  taste.  Let  the 
oysters  come  to  a  boil  in  their  own  liquor.  Drain,  season  with 
the  salt  and  pepper,  vinegar  and  oil.  Set  aside  to  get  cold. 
When  ready  to  serve  drain  the  oysters,  add  the  celery.  Arrange 
on  lettuce  leaves  and  serve  with  mayonnaise  dressing. 

Mrs.  L.  P.  Hurter. 

SHRIMP  SALAD. 

Cut  shrimps  into  halves  and  put  into  molds.  Pour  over 
lemon  jelly  made  without  sweetening  and  season  well.  Turn 
out  on  lettuce  leaves.  Put  2  small  shrimps  on  top  and  pour 
over  it  a  mayonnaise  dressing.  Mrs.  Peters. 

SHRIMP  SALAD. 

Break  a  pint  of  fresh  or  canned  shrimps  into  halves ;  peel 
and  quarter  1  large  cucumber,  take  out  seeds  and  cut  into  dice. 
Mix  with  shrimps  and  marinate  with  a  good  French  dressing. 
Put  on  ice  until  chilled  through.  Wash  and  chill  in  ice  water 
the  white  part  of  two  heads  of  endive.  When  ready  to  serve 
make  a  border  of  the  endive,  drain  and  put  shrimps  and  cucum- 
ber in  center  and  dress  with  a  good  mayonnaise.  This  is  very 
nice  served  in  tomato  shells  on  lettuce  leaves. 

Mrs.  F.  E.  Hubbard. 

69 


AQUARIUM  SALAD. 

Wash  2  bunches  fresh  mint  and  pour  over  it  1  pint  boiling 
water.  Soak  2  tablespoons  gelatine  in  1  cup  cold  water  y2 
hour,  then  add  the  juice  of  3  lemons,  %.  cup  sugar  and  pour 
over  hot  mint  water.  Stir  until  dissolved.  Strain  and  color  with 
any  good  green  coloring.  Wet  a  mould,  put  in  dishpan  of  ice 
water.  Pour  the  jelly  into  the  mould  to  a  depth  of  1  inch. 
When  it  is  set,  put  in  a  layer  of  yellow  sardines  and  pour  on 
more  jelly.  Let  this  harden,  then  add  more  fish  and  jelly.  Then 
wash  and  dry  the  inside  leaves  of  one  or  more  heads  of  let- 
tuce. Make  a  layer  of  these  representing  shells;  pour  on  rest 
of  jelly  to  make  a  smooth  finish  to  mould.  Set  away  to  harden. 
Serve  with  mayonnaise  and  garnish  with  watercress. 

Mrs.  S.  F.  Klohs. 

ALMOND  SALAD. 

One  pound  almonds  shelled  and  blanched,  cut  in  halves;  1 
pint  celery  cut  in  small  pieces.  Mix  all  together  with  2  table- 
spoons vinegar,  salt  and  pepper  to  taste.  Put  in  cool  place  for 
2  hours,  drain,  mix  with  a  good  mayonnaise  dressing  and 
serve  on  lettuce.  Mrs.  Hurter. 

CHESTNUT  SALAD. 

Boil  large  Spanish  chestnuts  for  about  10  minutes.  Re- 
move the  shells  and  boil  again  in  salted  water  until  tender.  Put 
in  ice  cold  water,  until  thoroughly  chilled,  drain  well,  serve  on 
lettuce  leaves  with  a  mayonnaise  dressing. 

FRUIT  SALAD. 

One-half  pound  of  white  grapes,  seeded,  and  cut  in  half,  1 
grape  fruit  cut  in  half  and  pulp  scooped  out,  1  banana  quar- 
tered and  cut  in  small  pieces,  12  Maraschino  cherries.  Chill 
thoroughly.  Whip  a  gill  of  sweet  cream  until  very  light,  add 
gradually  2  tablespoons  of  sugar  and  four  tablespoons  tarra- 
gon vinegar.  Arrange  fruit  in  bowl  with  the  bleached  leaves 
of  head  lettuce.    Pour  dressing  over  salad  when  ready  to  serve. 

GRAPE  FRUIT  SALAD. 

Allow  half  of  a  grape  fruit  for  each  person.  Use  y2  as 
much  celery  as  fruit.    Shell  and  break  up  in  small  pieces  about 

70 


3  walnuts  for  each  person.     Mix  all  together  with  a  mayon- 
naise dressing  and  serve  on  lettuce. 

APPLE  SALAD. 

Pare  and  core  1  medium  sized  tart  apple  for  each  person. 
Put  in  ice  box  until  thoroughly  chilled.  Make  a  mayonnaise 
dressing,  add  chopped  pecan  nuts.  Fill  each  apple  with  a 
dressing  and  serve  on  lettuce. 

NUT  SALAD. 

Use  equal  parts  of  fresh  English  walnut  meats  broken  in 
small  pieces  and  crisp  celery  cut  in  inch  lengths.  Mix  with  a 
good  mayonnaise  dressing  and  let  stand  an  hour  before  serv- 
ing.   Serve  on  watercress  or  head  lettuce. 

APPLE  SALAD. 

Peel  and  core  4  large,  tart  apples,  seed  and  cut  in  half  1 
pound  white  grapes,  34  pound  shelled  pecans  broken  in  small 
pieces.  Mix  with  a  mayonnaise  dressing  and  dress  with  the 
white  part  of  endive. 

•    FRUIT  SALAP. 

One-half  pound  English  walnuts  broken  in  small  pieces,  3 
stalks  celery  cut  fine,  y2  pound  white  California  grapes  seeded, 
3  large  Jonathan  apples  diced.  Mix  with  mayonnaise  dressing. 
Serve  on  lettuce.  Mrs.  Fred  Caine. 

CHERRY  SALAD. 

Take  Maraschino  cherries,  drain  off  liquor  and  put  into  the 
cavity  left  by  the  stone  a  hazel  nut  meat,  blanched  in  hot  water 
and  skin  rubbed  off.  Have  the  nuts  cold  before  placing  in 
cherries.  Set  the  prepared  cherries  on  ice  until  ready  to  serve. 
Cover  with  mayonnaise  dressing  and  serve  on  lettuce. 

OR 
Mix  Maraschino  cherries  with  English  walnut  meats,  add 
a  little  of  the  juice  and  add  either  French  or  mayonnaise  dress- 
ing. 

71 


BANANA  AND  PEANUT  SALAD. 

Slice  bananas  lengthwise.  Cover  with  finely  ground  peanuts 
and  serve  on  lettuce  leaves  with  rich  mayonnaise. 

Mrs.  Genevieve  Bookwalter. 

CHERRY  SALAD. 

Take  California  cherries,  stone  and  add  chopped  English 
walnuts  and  chopped  celery  in  equal  parts.  Mix  with  mayon- 
naise dressing  and  serve  on  lettuce  leaves  cut  in  strips  or  let- 
tuce cups. 

PEANUT  SALAD. 

Soak  1  cup  of  nuts  in  olive  oil,  drain  and  mix  with  2  cups 
of  finely  cut  celery  and  1  dozen  pitted  olives.  Mix  with  a 
mayonnaise  dressing  and  serve  on  lettuce. 

From  "Tried  and  True" 

ORANGE  SALAD. 

Peel  and  cut  2  oranges  in  small  pieces,  add  34  of  a  pound  of 
English  walnuts  blanched.  Serve  on  lettuce  with  mayon- 
naise dressing.  Mrs.  Henry  S.  Harris. 

WHITE  GRAPE  AND  CELERY  SALAD. 

Seed  California  grapes;  add  equal  parts  of  diced  celery. 
Serve  on  lettuce  leaf  with  oil  mayonnaise.  Grace  Jones. 

GRAPE  FRUIT  SALAD. 

Peel  and  break  the  grape  fruit  up  into  pieces,  then  add  an 
equal  amount  of  celery  cut  in  rather  small  pieces.  Serve  on 
lettuce  with  French  dressing.  Mrs.  Hal  D.  Tracey. 

COCOANUT  SALAD. 

One-half  cocoanut  grated,  2  large  Jonathan  apples  peeled, 
cored  and  diced,  2  stalks  celery  cut  fine,  2  tablespoons  sweet 
onions  chopped  very  fine,  1  tablespoon  parsley  cut  fine,  3  chili 
peppers.  Mix,  cover  with  a  good  French  dressing  and  serve, 
either  in  cucumber  boats  or  tomato  shells. 

72 


BANANA  SALAD. 

Cut  bananas  in  half  lengthwise,  place  on  lettuce  leaves  and 
pour  over  a  good  boiled  salad  dressing  to  which  has  been  added 
1  cup  of  -whipped  cream  and  chopped  almonds.  Garnish  with 
Maraschino  and  mint  cherries.        Mrs.  John  Vance  Cheney. 

LEMON  CREAM  SALAD. 

Beat  yolks  of  3  eggs  very  light,  add  gradually  1  small  cup- 
ful sugar,  2  teaspoons  flour  and  the  juice  of  2  lemons.     Melt 

1  teaspoon  butter  in  1*4  cupfuls  boiling  water,  add  the  beaten 
egg  mixture  and  boil'  until  thick.  Remove  from  fire  and  whip 
in  1  cup  of  whipped  cream.  Peel  and  cut  in  small  pieces  1 
large,  tart  apple,  slice  4  bananas,  six  thick  slices  of  canned 
pineapple.  Mix  and  chill  thoroughly.  When  ready  to  serve 
mix  with  dressing  and  put  on  lettuce  leaves  in  fancy  fruit 
glasses. 

FRUIT  SALAD. 

Pineapple,  oranges,  bananas,  white  grapes  seeded  and  peeled 
peaches,  as  many  as  desired.  Put  in  a  bowl,  squeeze  the  juice  of 

2  large  oranges  in  another  bowl ;  add  y2  pound  of  powdered 
sugar,  y2  pint  of  Maraschino,  1  gill  of  brandy,  3  tablespoons  of 
cracked  ice.  Mix  well,  pour  over  fruit.  Beat  a  quart  of  fresh 
cream  stiff,  add  sugar  and  Maraschino,  1  gill.  Mix  gently. 
Put  the  cream  high  in  the  center;  add  a  few  grapes.  Pretty 
salad  and  good.  Mrs.  Henry  S.  Harris. 

GRAPE  FRUIT  SALAD. 

Prepare  the  grape  fruit  as  for  the  table,  sweeten  to  taste. 
Mix  1  tablespoon  of  salad  oil  with  the  juice  of  1  lemon.  Sea- 
son with  paprika  and  salt,  pour  over  grape  fruit.  Serve  on 
lettuce.  Maraschino  improves  it,  adding  the  cherries  on  top 
of  the  salad.  Mrs.  Henry  S.  Harris. 

MARGUERITE  SALAD. 

Take  6  hard  boiled  eggs,  rub  yolks  through  sieve,  chop 
whites  fine,  moisten  with  mayonnaise  dressing.  Make  cups 
of  lettuce  leaves,  putting  in  each  1  teaspoonful  of  the  yolks 
and  around  them  the  chopped  whites. 

73 


CHICKEN  SALAD. 

Boil  1  chicken  until  tender.  Chop  moderately  fine  the  whites 
of  12  hard  boiled  eggs.  Cut  the  chicken  up  in  small  pieces. 
Measure  the  chicken  and  add  as  much  chopped  celery  and  cab- 
bage in  equal  parts.  Mash  the  yolks  fine,  add  2  tablespoons 
butter,  2  teaspoons  sugar,  1  teaspoon  mixed  mustard.  Season 
to  taste  with  salt  and  pepper,  then  beat  in  gradually  J4  cup 
good  vinegar.  Mix  chicken,  whites  of  eggs  and  celery  and 
cabbage,  put  into  bowl,  pour  over  dressing  and  garnish  with 
lettuce  leaves  and  stuffed  olives.  Mrs.  Lawrence. 

SWEETBREAD  SALAD. 

Soak  sweetbreads  in  salt  water  for  an  hour,  then  boil  until 
tender.  Cool,  then  chop  fine  and  mix  with  1-3  as  much  celery. 
Serve  with  mayonnaise  dressing. 

COTTAGE  CHEESE  SALAD. 

Mix  cottage  cheese  with  cream,  season  writh  salt  and  pepper, 
make  into  little  balls  and  serve  with  watercress  on  lettuce 
leaves,  with  either  a  French  dressing  or  a  mayonnaise. 

DEVILLED  HAM  SALAD. 

Mix  2  teaspoons  devilled  ham  with  4  tablespoons  grated 
horseradish.  Sprinkle  ^  teaspoon  salt  over  3  cups  of  cold 
boiled  potatoes  diced ;  add  1  teaspoon  of  lemon  juice ;  stir  in 
gently  Y^  of  ham  mixture  and  pour  balance  over  all.  Garnish 
with  hard  boiled  eggs  cut  in  quarters  lengthwise,  sliced  gher- 
kins and  sprigs  of  fresh  parsley. 

SALAD. 

White  cherries  stuffed  with  hazel  nuts  or  filberts  on  crisp 
lettuce  leaves,  shaped  like  a  cup,  white  mayonnaise.  A  very 
pretty  salad  for  a  green  and  white  luncheon.    Ida  S.  Downs. 

CHRYSANTHEMUM  SALAD. 

Take  small  yellow  chrysanthemums  and  put  them  into  boil- 
ing water  and  cook  about  2  minutes.  Drain  and  put  into  very 
cold  water  until  ready  to  serve.  Then  drain  again  and  put  into 
a  bowl  with  sugar,  salt  and  vinegar  enough  to  season.  Mix 
thoroughly.  Mrs.  Tex  Miyatnori. 

74 


NASTURTIUM  SALAD. 

Take  cucumbers,  peel  them  and  cut  in  halves  lengthwise. 
Scoop  out  all  the  seeds  and  lay  in  ice  cold  water  until  ready  to 
serve.  (One-half  cucumber  for  each  person  to  be  served.) 
For  each  cucumber  chop  fine  1  peeled  tomato,  4  or  5  medium 
sized  nasturtium  leaves,  1  small  onion  and  y2  cup  chopped  cab- 
bage. Make  a  white  mayonnaise  dressing.  Mix  y2  cupful  of 
it  with  vegetables.  Fill  each  cucumber  boat  with  salad.  Use 
nasturtium  leaves  and  blossoms  for  garnishing  instead  of  let- 
tuce. Mrs.  F.  E.  Hubbard. 


PASTRY. 

"What  moistens  the  lip  and  zvhat  brightens  the  eye, 
What  calls  back  the  past  like  the  rich  pumpkin  pie?" 

— Whittier. 

PASTRY. 

The  water  used  in  making  pastry  should  always  be  cold,  and 
in  summer  ice  water  is  the  best.  Fruit  and  filling  should  always 
be  cold  when  put  into  the  crust. 

PUFF  PASTE. 

One  cup  flour,  1  cup  butter,  1  teaspoonful  salt,  1  teaspoonful 
sugar,  y2  teaspoonful  baking  powder.  Rub  all  well  together. 
Beat  1  tgg  very  light,  add  1  small  bottle  of  very  cold  cream  and 
add  to  the  other  ingredients.  You  may  have  to  add  a  little 
more  flour.    Handle  as  little  as  possible.         Mrs.  A.  Marks. 

PLAIN  PIE  CRUST. 

Sufficient  for  1  pie :  1  cup  of  flour  to  Yz  cup  of  lard,  Y^  tea- 
spoonful salt  and  pinch  of  baking  powder,  3  tablespoons  ice 
water. 

CUSTARD  PIE. 

Make  a  custard  of  the  yolks  of  3  eggs  and  the  white  of  1,  ^ 
cup  of  sugar,  2  cups  of  rich  milk,  a  pinch  of  salt  and  flavoring 
to  suit  the  taste.     Bake  it  in  ordinary  crust.     Put  it  in  quick 

75 


oven  that  the  crust  may  not  be  heavy,  and  as  soon  as  it  is 
heated  remove  it  to  a  place  in  the  oven  of  a  more  moderate 
heat,  that  the  custard  may  bake  slowly  and  not  curdle.  When 
done  beat  the  whites  of  2  eggs  to  a  froth ;  add  tablespoon  sugar 
and  spread  over  the  top  and  return  to  the  oven  to  brown. 

Mrs.  E.  C.  Noe. 

CHERRY  PIE. 

Line  the  dish  with  good  crust  and  fill  with  ripe  cherries  that 
have  previously  been  pitted,  regulating  the  quantity  of  sugar 
you  scatter  over  them  by  their  sweetness.  Sprinkle  1  table- 
spoonful  flour  over  all  and  cover  and  bake  in  medium  hot  oven 
about  y2  hour. 

POTATO  PIE. 

Cream  1  tablespoonful  butter,  1  cup  sugar  (scant),  yolks  of 
2  eggs,  beaten  until  they  are  very  light,  1  cup  of  milk,  1  cup  of 
cold  mashed  potatoes  pressed  through  colander,  add  a  little 
salt.  Lastly  add  the  beaten  whites  of  2  eggs  and  bake  with  1 
crust,  same  as  custard  pie.  Mrs.  Frank  Upham. 

MRS  BAST'S  MINCE  MEAT. 

Four  pounds  lean  beef,  y2  pound  suet,  1  pound  raisins,  1 
pound  currants,  2  pounds  brown  sugar,  y2  peck  apples,  %  pound 
citron,  1  tablespoon  cloves,  1  tablespoon  cinnamon,  1  table- 
spoon mace,  2  nutmegs,  cider  to  taste. 

MINCE  MEAT. 

Five  pounds  very  lean  boiled  beef  chopped  fine,  4  pounds 
seeded  raisins,  4  pounds  currants,  3  pounds  finely  chopped  suet, 
1^2  pecks  finely  chopped  apples,  1  tablespoonful  salt,  4  pounds 
brown  sugar,  3  ounces  ground  cinnamon,  3  ounces  allspice,  3 
ounces  cloves.  Mix  thoroughly,  add  3  quarts  scalding  hot 
sweet  apple  cider.  When  thoroughly  mixed  add  1  quart  best 
brandy.  Let  stand  in  crock  3  weeks  before  using.  Add  more 
spice  and  cider  if  necessary.  Dr.  Jessie  G.  Forrester. 

COCOANUT  PIE. 

Make  puff  paste  of  1  cup  flour  and  little  salt,  y2  cup  lard  and 
%  cup  water.    Line  two  pie  plates. 

76 


CUSTARD. 

Yolks  of  6  eggs,  1  cup  sugar,  1  pint  sweet  milk,  1  fresh  co- 
coanut  (grated).  Beat  whites  with  little  sugar  and  put  on  top 
and  brown  in  oven.  Lillian  L.  Bins. 

CREAM  COCOANUT  PIE. 

Bake  pie  crust,  then  make  rilling  and  when  cool  fill  the  crust 
and  bake  for  about  10  minutes  in  a  moderate  oven.     Filling: 

1  quart  cream  or  milk,  add  a  little  piece  of  butter.  Cook  in  a 
double  boiler  and  add  to  same  1  tablespoon  of  corn  starch  or 
flour.  Grate  cocoanut,  add  1  cup  sugar  and  pour  boiling  mix- 
ture over  it.  When  cold,  or  nearly  so,  add  the  beaten  whites  of 
4  eggs.    Bake  with  one  crust.    Make  two  pies. 

CHOCOLATE  PIE. 

Four  tablespoonfuls  grated  chocolate,  1  pint  water,  yolk  of 

2  eggs,  2  tablespoons  cornstarch,  6  tablespoons  sugar.  Boil 
until  thick.  1  teaspoon  vanilla.  Bake  the  crust,  pour  in  choco- 
late. Beat  whites  of  eggs  with  1  cup  of  sugar.  Spread  over 
the  top  and  brown.  Mrs.  M.  L.  Fixen. 

LEMON  PIE. 

Three-fourths  cup  sugar,  yolks  of  3  eggs,  2  tablespoons 
melted  butter,  2  tablespoons  sweet  cream,  juice  and  grated  rind 
of  1  lemon.  Frosting:  Whites  of  3  eggs  beaten  stiff,  ^4  cup 
of  sugar.  Mrs.  John  Vance  Cheny. 

COCOANUT  CREAM  PIE. 

Heat  2  cups  sweet  milk,  thicken  with  2  tablespoons  corn 
starch,  add  yolks  of  2  eggs,  sugar  and. flavoring  to  taste.  It 
should  be  very  thick  so  it  will  be  firm  when  cold.  Stir  in  y2 
cup  of  fresh  grated  cocoanut  and  spread  in  a  previously  baked 
rich  crust.  Beat  up  the  whites  of  the  2  eggs  with  sugar  to  a 
stiff  merangue,  sprinkle  thickly  with  cocoanut  and  brown  in 
oven.  Mrs.  Seymour  Jones. 

SQUASH  PIE. 

Two  teacups  of  boiled  squash,  ^4  teacup  brown  sugar,  3  eggs, 
2  tablespoonfuls  of  molasses,  1  tablespoonful  melted  butter,  y2 
teaspoonful  ginger,  y2  teaspoonful  cinnamon,  2  teacups  of  milk, 
a  little  salt.    Makes  2  pies. 

77 


APPLE  LEMON  PIE. 

Grate  the  yellow  rind  of  1  lemon,  add  the  juice,  1  egg,  1  cup 
of  sugar.  Beat  well  together,  then  stir  in  2  medium  sized 
apples,  grated.     Bake  between  two  crusts. 

Mrs.  Almet  Powell. 

NEW  ENGLAND  PUMPKIN  PIE. 

Stew  the  pumpkin  until  soft  and  then  press  through  a  sieve. 
To  a  quart  of  pumpkin  allow  2  quarts  of  milk  and  6  eggs.  Beat 
the  eggs  well  and  stir  into  the  milk,  adding  gradually  the  sifted 
pumpkin,  add  a  little  melted  butter,  sweeten  to  taste,  a  little 
salt,  a  very  little  cinnamon,  1  teaspoon ful^ginger.  Pour  into 
shells  of  pie  paste  and  bake  in  a  quick  oven. 

RHUBARB  PIE.' 

Peel  the  rhubarb,  cut  into  inch  pieces,  pour  boiling  water 
over  it,  let  it  stand  10  minutes,  drain,  fill  the  pie  plate,  sprinkle 
thickly  with  1  cup  of  sugar,  dot  with  bits  of  butter,  cover  with 
a  crust  and  bake.  Boston  Cook  Book. 

LEMON  PIE. 

Line  pie  plate  with  rich  crust.  Boil  1  small  cup  milk  and  1 
teaspoonful  flour  in  a  double  boiler  for  3  minutes.  Grate  the 
rind  and  squeeze  the  juice  of  1  lemon,  add  to  it  6  tablespoons 
sugar  (heaping)  and  yolks  of  2  eggs,  beat  well  and  add  milk 
and  flour.  Stir  together  and  pour  into  pie  plate,  bake  15  min- 
utes. Have  the  whites  of  2  eggs  beaten  stiff,  add  3  tablespoons 
of  granulated  sugar,  spread  on  pie  and  return  to  oven  and 
brown. 

MOCK  CHERRY  PIE. 

One  and  one-half  cups  cranberries  (split),  y2  cup  large 
raisins  stoned  and  chopped,  1  cup  boiling  water,  1  cup  sugar 
(granulated),  1  tablespoon  flour,  1  teaspoon  vanilla.  Bake 
with  two  crusts. 

PINEAPPLE  PIE. 

One  cup  sugar,  l/2  cup  butter,  1  cup  sweet  cream,  5  eggs,  1 
pineapple,  grated.  Beat  butter  and  sugar  to  a  cream,  add 
beaten  yolks  of  eggs,  then  the  pineapple  and  cream,  and  lastly 

78 


the  beaten  whites,  whipped  in  lightly ;  or  the  whites  can  be  used 
in  a  meringue  for  the  top.    Bake  with  an  under  crust  only.' 

Mrs.  F.  E.  Hubbard. 

CUPID'S  WELLS. 

Cut  the  rounds  of  puff  paste  of  3  or  4  different  sizes,  use  the 

largest  one  for  the  bottom  and  cut  the  centers  from  the  others, 

.leaving  the  rims  of  different  width,  and  put  them  on  the  whole 

round,  with  the  narrowest  at  the  top.     Bake  and  fill  with  the 

following :     1  can  grated  pineapple,  2  cups  sugar,  1  cup  water, 

1  tablespoonfu]  flour.    Cook  slowly  30  minutes.    This  mixture 
wiH  make  14  tarts. 

LEMON  FIE  FILLING. 

Juice  of  2  lemons,  grated  rind  of  1  lemon,  yolks  of  2  eggs, 
1*4  cups  of  sugar,  2  tablespoonfuls  corn  starch,  slightly 
rounded,  1  cup  of  boiling  water ;  add  the  water  after  the  other 
ingredients*  have  been  thoroughly  beaten  together,  then  cook 
until  clear.    Have  the  pie  crust  baked  before  filling.    Whites  of 

2  eggs  for  the  meringue  on  pie.  Mrs.  C.  M.  Walworth. 

^  LEMON  PIE. 

One  tablespoonful  oicorn  starch  stirred  into  a  little  cold 
water,  add  1  cup  of  boiling  water,  let  it  come  to  a  boil,  then  add 
7  tablespoonfuls  of  sugar,  yolks  of  4  eggs,  grated  rind  and  juice 
of  2  lemons.  Bake  with  a  bottom  crust.  Then  beat  the  whites  , 
of  the  4  eggs  with  2  tablespoonfuls  of  sugar,  cover  the  top  of 
the  pie  and  brown  slightly. 

DELICIOUS  PRUNE  PIE. 

Make  a  crust  of  1  large  cup  flour  and  y2  cup  butter ;  a  little 
water  very  cold.  Roll,  then  take  1  tablespoonful  butter  and 
put  it  over  the  rolled  crust  in  small  bits ;  fold,  and  leave  in  the 
ice  chest  half  an  hour  before  using.  This  method  of  making 
the  crust  gives  it  a  fluffy,  puff-paste-like  consistency.  For  the 
filling:  Scald  24  pound  prunes,  then  boil  until  tender  with  4 
tablespoonfuls  sugar  and  ^2  cup  of  fruit  juice  (any  left  over 
juice  from  preserved  fruit  will  do)  ;  stone ;  add  2  tablespoonfuls 
chocolate  and  3  tablespoonfuls  of  the  juice.  Cover  with  nar- 
row strips  crossing  each  other. 

Mrs.  A.  B.  Ward,  176  Twenty-fourth  St.,  Milwaukee,  Wis. 

79 


CURRANT  PIE. 

One  cup  mashed  ripe  currants,  1  cup  sugar,  2  tablespoonfuls 
water,  2  tablespoonfuls  flour  and  beaten  yolks  of  2  eggs.  Frost 
top  with  whites  of  eggs  whipped  with  2  tablespoonfuls  sugar. 
Very  nice. 

PINEAPPLE  PIE. 

One  small  pineapple  grated  fine  or  y2  can  grated  pineapple, 
1  cup  cream,  y2  cup  sugar,  yolks  of  3  eggs.  Mix  all  together 
and  bake  in  a  rich  paste,  add  the  whites  of  the  eggs,  well  beaten, 
with  2  tablespoonfuls  granulated  sugar. 

Mrs.  Alonzo  P.  Daniels. 

LEMON  PI£. 
(One  pie  onlj.) 
One  cup  of  sugar,  %  cup  of  butter,  3  eggs  beaten  together,  1 
lemon,  juice  only.    Bake  in  crust. 

PIE  CRUST. 

One  cup  of  winter  wheat  flour,  1  tablespoonful  of  cottolene 
or  2  tablespoonfuls  of  lard,  y2  teaspoonful  salt,  3  tablespoonfuls 
of  cold  water.  Miss  Jennie  Drake. 

PRUNE  PIE. 

Soak  the  prunes  in  cold  water  (1  pound)  and  when  fully 
swollen,  stew  them  in  water  to  cover  until  very  tender.  Press 
through  a  strainer,  flavor  with  lemon  or  pineapple  and  sweeten 
to  taste.  To  each  cup  of  the  strained  prunes  allow  2  eggs  and 
y2  cup  of  cream.  Beat  the  yolks,  mix  with  cream,  then  stir 
into  prunes,  adding  the  stiffly  beaten  whites  the  very  last  thing. 
Make  a  rich  pastry,  line  the  tin  and  pour  in  the  prune  mixture 
and  bake  in  a  quick  oven.  Mrs.  Lincoln. 

WASHINGTON  PIE. 

One  cup  sugar,  1  egg,  1  large  kitchen  spoon  butter,  2  cups 
flour,  2  level  teaspoons  cream  tartar,  1  level  teaspoon  soda"  (3 
teaspoons  baking  powder  can.be  used  instead  of  cream  of  tartar 
and  soda) .  Salt  and  flavor  to  taste.  Filling :  1  cup  milk,  yolks 
of  2  eggs,  1  tablespoon  flour,  2  tablespoons  sugar.  Flavor  with 
vanilla.  Cook  in  -double  boiler,  stirring  constantly  until  it 
thickens.  Mrs.  E.  J.  Henry. 

80 


PAN  DOUDY  FOR  DESSERT. 

Take  a  nice  white  granite  iron  deep  baking  dish  and  put 
thin  pie  crust  all  on  the  sides,  inside  the  pan ;  cut  the  apples 
(pippins)  into  dice,  toss  it  full  of  these  pieces  well  wet  up  with 
cold  water  and  sugar  and  little  cinnamon  or  nutmeg  and  cover 
with  upper  crust  when  well  baked  (slowly).  Take  off  upper 
crust  and  add  plenty  of  fresh  butter  and  more  sugar  and  place 
back  again  and  put  something  heavy  on  top  when  cooling.  Eat 
with  cream.  Mrs.  N.  A.  Pennoyer,  Kenosha,  Wis. 

SQUASH  PIE. 

One  pint  of  milk,  1  pint  of  stewed  squash,  1  level  tablespoon 
of  butter,  1  level  teaspoon  of  salt,  1  good  half  cup  of  sugar. 
y2  teaspoon  of  ginger,  34  of  a  nutmeg,  grated,  2  eggs,  a  piece 
of  stick  cinnamon  about  2  inches  long,  1  teaspoon  of  ground 
cinnamon,  %  teaspoon  of  cloves.  Put  the  milk  and  cinnamon 
on  the  fire  in  the  double  boiler  and  cook  for  20  minutes.  Rub 
the  squash  through  a  fine  strainer  and  add  the  salt,  sugar,  but- 
ter and  spices  to  it.  Pour  the  boiling  milk  on  the  mixture.  Re- 
move the  cinnamon  and  beat  well,  then  set  away  to  cool.  When 
cool  add  the  eggs,  which  should  have  been  thoroughly  beaten 
with  a  spoon.  Line  a  deep  plate  with  pastry  and  pour  the 
squash  mixture  into  it.  Bake  for  45  minutes  in  a  moderate 
oven.  Miss  L.  Thietne. 


PUDDINGS, 

"The  proof  of  the  pudding  is  in  the  eating."  {Or  if  you  pre- 
fer the  later  version  "in  kissing  the  cook") 

ENGLISH  PLUM  PUDDING. 

One  and  one-half  pounds  each  raisins  and  currants,  Yz  pound 
each  citron  and  lemon,  1  pound  each  suet,  brown  sugar  and 
bread  crumbs,  1  nutmeg,  1  tablespoonful  cinnamon,  1  teaspoon- 
ful  each  cloves  and  mace,  y2  teaspoonful  allspice,  1  gill  each 
brandy  and  wine,  6  eggs.  Cut  lemon  and  citron  in  thin 
slices,  chop  suet  very  fine,  being  careful  to  remove  all  strings, 
beat  eggs ;  put  all  into  bowl,  mix  well,  press  into  pan  smoothly. 

81 


Cover  closely  before  putting  in  steamer.  Steam  5  hours.  Serve 
with  brandy  sauce,  for  which  cream  together  tablespoonful  but- 
ter, 1  cup  powdered  sugar,  add  juice  of  y2  lemon,  stir  in  3 
tablespoon fuls  boiling  water,  heat  for  2  minutes  over  fire,  or 
until  steaming  hot,  then  add  quickly  the  stiffened  whites  of  2 
eggs,  beat  very  hard.  Take  from  fire,  pour  in  wine  glass  of 
brandy  and  serve.  This  pudding  is  better  if  made  several 
weeks  before  using.  Leave  in  pan,  put  in  air  tight  receptacle. 
When  wanted  for  use  put  covered  pan  -in  steamer,  same  as 
when  cooking,  and  steam  about  an  hour. 

Mrs.  James  Flanigan. 

MARLBORO  HOUSE  AMBROSIA. 

One  pineapple,  1  cocoanut,  1  quart  of  strawberries,  y2  dozen 
oranges,  y2  dozen  bananas.  Pare  and  slice  the  pineapple  round 
the  fruit.  Pare  arid  slice  the  bananas  lengthwise,  cutting  them 
in  strips.  Divide  the  oranges  in  segments,  take  off  all  pith  and 
lay  in  fine  sugar.  Pare  the  cocoanut  and  place  in  ice  water. 
Hull  the  strawberries  and  keep  them  cool.  An  hour  before 
serving  prepare  as  many  plates  as  are  to  be  served.  Place  first 
the  slice  of  pineapple,  sift  over  this  sugar  and  a  small  amount 
of  the  cocoanut,  grated.  Build  a  nest  of  the  banana  strips,  log 
cabin  style ;  fill  with  the  oranges  and  strawberries,  heaping 
high ;  sift  over  the  sugar  and.  grate  the  cocoanut  until  white. 
Keep  in  cold  closet  until  served.  Mrs.  Guy  Magee. 

CUSTARD  SOUFFLE. 

Two  scant  tablespoons  of  butter,  2  scant  tablespoons  of 
sugar,  2  scant  tablespoons  of  flour,  1  cup  of  milk,  4  eggs.  Let 
the  milk  boil.  Heat  flour  and  butter  together,  add  to  them 
gradually  boiling  milk.  Cook  8  minutes,  stirring  often.  Beat 
sugar  and  yolks  of  eggs  together,  add  to  the  cooked  mixture 
and  set  away  to  cool.  When  cool,  beat  whites  of  eggs  stiff  and 
add  to  the  custard.  Bake  in  a  buttered  pudding  dish  in  a  mod- 
erate oven.    Serve  immediately  with  cream  sauce. 

STEAMED  GRAHAM  PUDDING. 

One  cup  molasses,  1  cup  Graham  flour,  1  cup  white  flour, 
1  cup  sweet  milk,  1  cup  seeded  raisins,  1  cup  currants,  1  eggy 
1  teaspoonful  soda.  Steam  2y2  hours.  Use  chopped  figs  in 
place  of  raisins  and  currants  if  preferred.  Mrs.  Chas.  Wilson. 

82 


BAKED  APPLE  TAPIOCA. 

Let  1  cupful  tapico  stand  1 5  minutes  in  cold  water,  then  pour 
off  and  add  fresh  water  and  let  cook  until  like  jelly.  Add  1  cup 
sugar,  then  pour  over  apples  and  bake  until  apples  are  done. 

PLAIN  CANADIAN  PLUM  PUDDING. 

One  and  one-half  cups  bread  crumbs,  1  cup  grated  carrot, 
3  cups  flour,  1  cup  sugar,  1  cup  molasses,  2  cups  suet,  2^2  cups 
raisins,  1  cup  currants,  1  teaspoon  soda  in  \y2  cups  milk,  tea- 
spoon baking  powder  in  flour,  1  cup  chopped  lemon  peel.  1  cup 
chopped  dates,  1  teaspoon  cinnamon,  y2  teaspoon  allspice,  little 
nutmeg  and  salt.  Steam  4  hours.  Use  large  or  small  cup  for 
measuring,  according  to  size  of  pudding. 

Mrs.  John  Pike,  Windsor,  Ont. 

SPANISH  CREAM. 

One  quart  cream,  4  tablespoonfuls  corn  starch,  6  tablespoon- 
fuls  milk.  Sweeten  to  taste ;  flavor  with  sherry ;  cook  in  double 
boiler  till  thick.  Line  the  bottom  of  pudding  dish  with  y2  pound 
of  macaroons  which  have  been  dipped  in  sherry  and  sprinkle 
over  them  y2  pound  of  candied  cherries  cut  in  half,  or  canned 
ones  strained  dry.  When  cream  is  cold  pour  over.  Serve  very 
cold.  Mrs.  G.  W.  Powell. 

WALNUT  SOUFFLE. 

Five  eggs,  1  cup  granulated  sugar,  1  cup  powdered  sugar, 
1  cup  farina,  y2  teaspoon  baking  powder,  1  pound  English  wal- 
nuts shelled  and  broken  in  small  pieces.  Beat  yolks  of  eggs 
and  sugar  15  or  20  minutes,  add  other  ingredients  and  mix 
well.  Fold  in  the  whites  of  eggs  last.  Bake  in  moderate  oven 
about  30  to  40  minutes.  Serve  cold  with  sweetened  whipped 
cream,  flavored  with  vanilla.  Mrs.  L.  P.  Hurter. 

A  DAINTY  DESSERT. 

One  pint  sweet  milk  in  double  boiler,  3  yolks  eggs  beaten 
light,  add  3  tablespoonfuls  sugar  and  1  pinch  salt.  When  milk 
is  at  boiling  point  add  egg  mixture,  stir  until  it  thickens,  then 
add  vanilla  to  suit  taste.  Arrange  pieces  of  stale  cake  in  shallow 
dish,  pour  over  the  custard  and  set  to  cool.    Serve  as  follows : 

83 


3  egg  whites  beaten  and  spread  over  when  served ;  scatter  the 
top  with  grated  cocoanut  or  blanched  shredded  almonds. 

Mrs.  F.  Voigtmann. 

ANGEL  PUDDING. 

One  pound  English  walnuts,  9  ounces  dates,  7  ounces  pow- 
dered sugar,  2  teaspoonfuls  baking  powder.  Chop  walnuts  and 
dates,  add  sugar  and  baking  powder ;  beat  whites  of  5  eggs, 
add  to  above  and  bake  y2  hour.    Serve  with  whipped  cream. 

Mrs.  G.  W.  Powell. 

TURK'S  HEAD  PUDDING. 

Three  eggs,  2  cups  milk,  8  tablespoonfuls  flour,  (sifted  three 
times),  little  salt.  Beat  a  long  time.  Bake  in  moderate  oven  1 
hour.    Serve  hot  with  sauce.  Mrs.  C.  C.  Cobb. 

CARAMEL  PUDDING. 

One  quart  of  milk,  y2  cup  sugar,  3  tablespoons  flour  (heap- 
ing), 5  eggs — 3  will  do.  When  the  milk  boils  add  sugar,  yolks 
of  eggs  and  flour  to  it  and  thoroughly  cook.  Add  caramel  until 
its  flavor  suits  your  taste.  Salt.  Beat  whites  stiff,  add  2  table- 
spoons granulated  sugar  and  when  beaten  stiff  fold  in,  y2  cup 
chopped  English  walnuts.  Sprinkle  caramel  over  top  and 
brown.    Eat  cold  with  cream  and  sugar.    Mrs.  A.  B.  Prindle. 

BUTTERMILK  PUDDING. 

Cream  together  1  cup  butter,  2  cups  of  sugar,  add  the  beaten 
yolks  of  6  eggs  and  beat  together  well.  In  another  bowl  place 
6  tablespoons  of  flour  and  slowly  add  1  quart  buttermilk.  Place 
all  together  and  stir  well,  then  flavor  with  1  teaspoonful  vanilla 
and  the  well  beaten  whites  of  6  eggs.  Bake  the  same  as  custard 
for  40  minutes.  Mrs.  O.  W.  Watson. 

JELLIED  APPLES. 

Peel  and  core  firm,  tart  apples,  8  or  10,  according  to  size. 
Put  them  over  the  fire  in  just  enough  water  to  cover  them  and 
sprinkle  generously  with  granulated  sugar.  Cook  slowly  until 
tender.  Take  them  out  with  a  split  spoon.  Place  in  dish  in 
which  you  wish  to  serve  them.  Bring  the  liquid  left  from  them 
to  a  boil  and  add  to  it  y2  cup  of  gelatine,  which  has  been  soaked 

84 


in  a  very  little  water;  when  this  is  dissolved  pour  over  the 
apples.  Set  to  cool  in  ice  chest.  Serve  with  cream,  plain  or 
whipped.  Mrs.  F.  Voigtmann. 

ORANGE  FOAM. 

One-half  box  gelatine,  soak  in  cold  water  15  minutes;  add 
1  pint  boiling  water,  2  cups  sugar,  juice  of  4  oranges,  juice  of 
1  lemon,  stir  and  strain.  When  thick  as  syrup  add  beaten  whites 
of  5  eggs.    Form  in  small  cups  and  serve  with  cream. 

Mrs.  G.  W.  Powell 

DATE  SOUFFLE. 

One  cup  sugar,  2  eggs,  1  tablespoonful  flour,  1  teaspoon 
baking  powder,  1  cup  walnuts  quartered,  1  cup  dates,  seeded 
and  cut  in  two.  Mix  in  order  written.  Baked  about  y2  hour 
in  moderate  oven.  Serve  with  whipped  cream,  sweetened  to 
taste,  and  flavored  with  vanilla.  Mrs.  E.  C.  Noe. 

SUET  PUDDING. 

Two  and  one-half  cups  of  flour,  1  teaspoonful  soda,  l/2  tea- 
spoonful  salt,  y2  teaspoonful  cinnamon,  y2  teaspoonful  nut- 
meg, 1  cup  chopped  suet,  1  cup  raisins,  1  cup  of  milk,  1  cup  of 
molasses,  1  cup  shelled  and  blanched  almonds,  chopped  but  not 
too  fine.  Sift  soda,  salt  and  spice  into  flour,  then  add  suet, 
raisins  and  nuts,  mix  thoroughly.  Then  mix  milk  with  mo- 
lasses and  add  last.    Steam  3  hours.  Mrs.  G.  W.  Powell. 

RAISIN  PUFFS. 

One-half  cup  butter,  2  tablespoons  sugar,  2  eggs,  2  cups  flour, 
1  cup  milk,  3  teaspoonfuls  baking  powder,  1  cup  raisins 
chopped  fine.    Steam  in  small  cups  l/2  hour. 

Mrs.  G.  W.  Powell. 

RAISIN  PUDDING. 

One-half  cup  seeded  raisins,  1  cup  sweet  milk,  2  eggs,  3 
tablespoons  melted  butter,  1  tablespoon  sugar,  2  cups  sifted 
flour,  3  teaspoons  baking  powder,  1  teaspoon  salt.  Put  into 
well  buttered  mold  and  steam  1  hour.    Serve  with  sweet  sauce. 

Miss  Alma  Soderberg. 

85 


FRUIT  DESSERT. 

Take  a  large  pineapple,  cut  the  top  off  thick  enough  to  leave 
the  pines  intact.  Scoop  out  the  inside  so  as  to  leave  only  the 
shell.  Take  the  scooped  out  pineapple  and  shred  from  the  core. 
Cut  one  grape  fruit  in  half  and  scoop  out  the  pulp.  Seed  1 
pound  of  white  grapes.  Mix  fruit  and  sweeten  to  taste.  Add 
about  1  dozen  Maraschino  cherries,  y2  cup  Maraschino  liquor, 
y2  cup  sherry  wine,  1  tablespoon  brandy.  Put  all  in  pineapple 
shell  and  cover  tight.  Place  in  a  very  cool  place  until  ready  to 
serve,  then  tie  a  pretty  bow  of  pink  ribbon  around  the  pines  be- 
fore sending  to  table.  Mrs.  Macquarrie. 

STEAMED  PUDDING. 

Two  eggs,  1  cup  molasses,  2  cups  flour,  2/3  cup  suet,  but- 
ter size  of  walnut,  1  cup  sour  milk,  1  teaspoonful  soda,  ]/2  tea- 
spoonful  cinnamon,  T/2  teaspoonful  allspice,  1  cup  seeded  raisins, 
%  teaspoonful  salt.    Steam  1  hour.    Serve  with  cream. 

Mrs.  Emma  Bissell. 

BLUEBERRY  PUDDING. 

One  heaping  tablespoonful  butter,  1  cup  sugar,  rub  to  cream 
with  butter,  2  teaspoonfuls  baking  powder  in  2  cups  flour,  2 
eggs,  pinch  of  salt,  1  cup  milk,  1  quart  blueberries.  Flour  ber- 
ries before  putting  them  into  batter.  Steam  2  hours.  Serve 
with  hard  sauce.  Christine  Munson. 


MACAROON  OMELET. 

(For  Sunday  night  supper.) 
Six  eggs,  6  tablespoonfuls  water,  pinch  salt,  6  macaroons, 
rolled  into  coarse  crumbs,  1  large  spoonful  flour,  y2  teaspoon- 
ful baking  powder.  Mix  baking  powder  with  flour  and  grad- 
ually add  water  and  unbeaten  eggs.  Beat  well,  add  salt  and 
macaroons.  Fry  slowly  in  hot  butter  and  when  almost  done 
put  under  broiler  to  make  it  puff  up.  Remove  carefully  and 
sprinkle  powdered  sugar  over  it  and  garnish  with  eighths  of 
lemons  and  a  large  spoonful  of  currants  or  raspberry  or  straw- 
berry jelly.    The  lemon  is  to  be  squeezed  over  omelet  if  liked. 

Mrs.  N.  E.  Johnson. 

86 


ORANGE  GELATINE  (FINE). 

Soak  y2  box  Plymouth  Rock  gelatine  in  1  cup  cold  water. 
When  dissolved  add  1  cup  boiling  water.  Take  juice  of  6 
oranges  and  1  lemon,  the  rind  of  1  orange  and  part  of  the  lemon 
rind  and  3  cups  of  sugar.  Stir  up  well,  but  do  not  put  on  the 
fire.  Add  the  gelatine.  Let  cool,  then  for  15  minutes  beat  into 
it  the  whites  of  3  eggs  (beaten).  Serve  in  sherbet  cups  with 
whipped  cream.  In  warm  weather  prepare  the  day  before 
using.  Mrs.  Howard  Robinson. 

FARINA  PUDDING. 

Two  ounces  of  butter,  3  tablespoons  of  farina,  \y2  pint  of 
boiling  milk,  5  eggs,  5  tablespoons  of  sugar,  grated  rind  of  1 
lemon.  Melt  the  butter,  mix  the  farina  with  it,  add  the  boiling 
milk,  cook  this  to  a  thick  mush.  When  cool  take  the  yolks  of 
the  eggs,  sugar,  grated  rind  of  lemon,  whites  of  eggs,  well 
beaten,  and  mix  all  well  together.  Butter  a  pudding  dish,  flour 
it  over  and  pour  in  the  pudding.  Place  in  a  pan  of  boiling 
water.  Bake  1  hour.  Sauce :  Yolks  of  2  eggs,  4  tablespoons 
of  sugar,  %  pound  of  butter.  Cream  butter  and  sugar  together, 
add  the  eggs,  and  let  it  simmer  a  few  minutes.  It  is  best  made 
in  a  bowl  and  placed  in  hot  water.        Mrs.  August  Heuer,  Jr. 

CHARLOTTE  RUSSE. 

One-third  box  of  Cox's  gelatine,  dissolved  in  a  tea  cup  of 
milk,  1  quart  of  double  cream,  whipped  stiff,  3  eggs,  1  tea  cup 
of  sugar.  Mix  the  yolks  of  the  eggs,  well-beaten,  with  the  milk 
and  gelatine,  then  add  the  sugar.  Pour  into  the  whipped  cream, 
without  cooking,  then  add  the  whites  of  the  eggs,  well-beaten, 
and  flavor  with  vanilla,  rum  or  sherry  wine.  Then  pour  into 
moulds  lined  with  lady  fingers,  and  put  in  a  cold  place.  Dis- 
solve the  milk  and  gelatine  by  heating  and  stirring. 

Mrs.  Edward  Fallon. 

APPLE  COBBLER. 

Slice  6  or  8  good  tart  apples  in  a  3  quart  tin  pan  and  add  1 
cup  of  sugar,  1  heaping,  teaspoon  of  butter,  enough  hot  water 
to  not  quite  cover  the  apples  (many  other  fruits  are  equally 
good).     Crust  for  Cobler:     2  cups  of  sifted  flour,  sift  again 

87 


with  2  heaping  teaspoons  of  baking  powder,  1  cup  of  milk,  a 
pinch  of  salt.  Mix  well  with  a  spoon  and  drop  on  top  of  the 
appless,  leaving  a  hole  in  the  centre  for  the  steam  to  come 
through.  Cover  tight  and  do  not  remove  the  cover  until  done. 
Set  where  it  will  boil  very  slowly  y$  of  an  hour.  Use  hard 
sauce  or  cream  and  sugar  as  preferred.  (This  same  receipt, 
with  Yz  cup  more  flour,  makes  a  delicious  dumpling  for  pot  pie. ) 

Miss  Emma  Butler. 


GINGER  APPLES. 

Two  apples  (greenings  or  other  hard  apples),  1  pound  sugar, 

3  cupfuls  water,  1  slice  lemon,  ^2  stick  cinnamon,  %  pound 
candied  ginger.  Make  a  syrup  of  sugar,  water,  ginger,  lemon 
and  cinnamon.  Pare  apples  with  silver  knife  and  throw  in  cold 
water  to  preserve  color.  Put  syrup  in  a  small  stone  crock  and 
whole  apples  in  syrup.  Bake  in  a  slow  oven,  turning  occasion- 
ally, until  tender  and  transparent.  Serve  cold  with  a  large 
spoonful  of  whipped  cream.  Mrs.  N.  E.  Johnson. 

PUDDING  DIPLOMATE. 
(A  La  Tanty.) 
Two  ounces   Malaga  grapes,  2  ounces   Sultana  grapes,   2 
ounces  Corinth  grapes,  2  ounces  candied  orange  or  lemon  peel, 

4  ounces  stale  lady  fingers,  4  eggs,  4  tablespoonfuls  sugar,  1 
tablespoon  cornstarch,  1  pint  milk,  1  tablespoonful  rum.  Place 
alternate  rows  of  fruit  and  lady  fingers  in  a  mold  (buttered) 
beginning  with  fruit  and  ending  with  lady  fingers.  Mix  the 
remaining  ingredients  and  pour  over  the  whole.  Place  in 
steamer  and  steam  for  two  hours.  Serve  with  a  Sambayon 
sauce.  Mrs.  N.  E.  Johnson. 

BATTER  PUDDING. 

Scald  1  quart  of  milk.  Add  3  tablespoons  of  butter,  5  table- 
spoons of  flour  rubbed  together.  Cook  until  thick.  When  cool 
add  yolks  of  12  eggs  and  6  tablespoons  of  sugar.  Then  fold  in 
the  whites  of  12  eggs,  which  have  been  beaten  stiff.  Flavor 
and  bake  in  moderate  oven.    Serve  with  hard  sauce. 

Miss  Drake. 

88 


QUEEN  OF  CUSTARDS. 

Put  one  pint  of  new  milk  in  double  boiler,  sweetened  to 
taste.  Beat  4  eggs  very  light  and  add  to  milk.  Cook  until  a 
thick  coating  covers  the  spoon  and  set  aside  to  cool.  Dissolve 
y2  box  of  gelatine  and  add  to  custard  when  it  begins  to  cool. 
After  it  begins  to  congeal,  add  ^4  pound  of  candied  cherries  and 
34  pound  of  candied  pineapple.  A  quarter  pound  of  almonds 
blanched  and  chopped.  Stir  all  these  into  custard.  Add  1  pint 
of  whipped  cream  and  put  into  a  mold  to  freeze.  A  pint  of  rich 
cream,  whipped  stiff  and  added  to  custard,  improves  it  very 
much.  Serve  with  hot  sauce.  Sauce :  One  pint  of  brown 
sugar,  y2  pint  of  water,  1  heaping  tablespoon  of  butter,  and 
wine  from  maraschino  cherries.  Flavor  with  whiskey.  Cook 
until  thick.  Slice  the  pudding  and  pour  sauce  over  it,  or  you 
can  serve  with  whipped  cream.    It  is  better  with  sauce. 

Miss  Jennie  A.  Drake. 

HARTFORD  PUDDING. 

One  cup  stale  bread  crumbs,  1  cup  chopped  suet,  1  cup  coffee 
A  sugar,  1  cup  flour,  1  cup  sour  milk,  1  teaspoonful  of  soda,  1 
nutmeg  grated,  1  teaspoonful  cinnamon,  1  pound  of  raisins. 
Steam  three  hours.  Delicious  and  cheap.  Serve  with  hot 
sauce.  Miss  Drake. 

CARAMEL  TAPIOCA. 

Soak  1  cupful  tapioca  in  2  cupfuls  cold  water.  Cook  until 
transparent,  adding  more  wrater  if  necessary.  Then  add  1  cup 
of  browned  sugar,  a  good  pinch  of  salt  and  butter  size,  of  an 
egg.  Bake  about  30  minutes.  Serve  with  whipped  cream, 
sweetened  and  flavored.  Mrs.  C.  A.  Burton. 

AUNT  HELEN'S  SUET  PUDDING. 

One  cup  of  suet  chopped  fine,  a  pinch  of  salt,  1  cup  of  New 
Orleans  molasses,  l/2  teaspoon  soda  in  molasses,  1  cup  milk,  3 
cups  flour  (no  more),  2  cups  raisins,  chopped.  Boil  in  mold 
3  hours.  Sauce :  1  cup  butter,  2  cups  granulated  sugar 
(creamed),  2  eggs  beaten  stiff.  Mix  eggs  and  creamed  butter 
and  sugar  and  put  into  a  double  boiler.  Stir  occasionally  till 
it  foams.  Just  before  serving  add  brandy,  vanilla  and  nutmeg, 
6  tablespoons  of  boiling  water.  In  winter  you  can  keep  this 
pudding  in  the  mold  any  length  of  time.  Lucia  C.  Beebe. 

89 


DELICIOUS  PLUM  PUDDING. 

One  cupful  beef  suet  chopped  fine  and  smooth,  1  cupful  fine 
cracker  crumbs,  1  cupful  sifted  bread  crumbs,  1  cupful  raisins, 
1  cupful  currants,  1  cupful  almonds  chopped  coarse,  1  cupful 
candied  or  preserved  cherries,  1  cupful  candied  orange,  lemon 
and  citron  mixed,  1  cupful  flour  with  1  teaspoonful  baking 
powder,  1  cupful  molasses,  1  cupful  grape  juice,  1  cupful  sugar, 
1  cupful  apples,  chopped,  4  eggs,  1  teaspoonful  salt,  1  teaspoon- 
ful cinnamon,  1  teaspoonful  grated  nutmeg.  Soak  raisins,  cur- 
rants and  almonds  in  hot  water.  Rub  skins  off  almonds  and 
chop.  Dry  raisins  and  currants  on  back  of  stove.  Shave 
orange  peel,  lemon  peel  and  citron  fine  (do  not  chop).  Mix 
fruit,  nuts  and  candied  cherries  with  flour.  Set  aside.  Chop 
suet  fine,  add  cracker  crumbs,  bread  crumbs  and  molasses, 
sugar,  apples,  grape  juice,  spices,  and  well-beaten  eggs. 
Pour  into  a  well-buttered  mold  and  boil  five  hours.  After 
boiling  remove  lid  of  mold  and  dry  well  on  back  of  stove 
or  in  a  slow  oven  before  putting  away  for  Christmas  day. 
Steam  for  at  least  1  hour  when  ready  to  serve  and  pour  over 
it  1  cupful  of  rum  and  a  little  granulated  sugar  and  light  it  up. 
Do  not  forget  the  holly  for  center.    Serve  with  foaming  sauce. 

Mrs.  N.  E.  Johnson. 

RICE  SOUFFLE. 

Wash  y2  cup  rice  and  let  cook  for  about  3  hours  in  double 
boiler  with  a  quart  of  milk  and  1  teaspoon  salt,  and  when  cold 
whip  1  pint  of  cream  and  stir  all  together.  Put  in  a  mold  and 
let  get  cold.  Serve  with  hot  raspberry  or  any  other  red  fruit 
sauce.  Mrs.  Geo.  E.  Watson. 

CARAMEL  APPLES. 

Six  nice  red  apples.  Take  out  core  and  fill  with  light  brown 
sugar;  also  spread  sugar  over  them.  One  teacup  of  water. 
Bake  until  done.  Elinor  Ericksen. 

MARSHMALLOW  CREAMS. 

This  quick  dessert  is  both  dainty  and  delicious,  but  must  be 
prepared  while  the  substantial  part  of  the  meal  is  being  eaten, 
and  served  at  once.  Provide  2  dozen  good  marshmallows  and 
make  1  dozen  sandwiches  of  them  by  placing  y2  teaspoonful  of 
some  jam  (strawberry  preferable)    between    two    marshmal- 

90 


lows.  Place  these  in  a  baking  pan  and  set  in  a  very  hot  oven  a 
moment  until  they  puff.  Take  out,  put  2  of  the  sandwiches  on 
a  small  plate,  for  one  service,  covering  with,  a  tablespoonful  of 
whipped  cream  and  a  bit  of  jam  on  top.  Ida  S.  Downs. 

Figs  stuffed  with  English  walnuts  or  pecan  meats  are  de- 
licious. Ida  S.  Downs. 

ROLLED  APPLE  DUMPLINGS. 

Make  a  rich  baking  powder  biscuit  dough,  roll  it  out  in  a 
sheet  less  than  y2  an  inch  thick  (as  thin  as  it  can  be  handled 
well).  Cover  thickly  with  chopped  apples  and  roll  up  as  com- 
pactly as  possible.  Now  cut  this  roll  into  sections,  nearly  2 
inches  thick,  placing  these  in  a  granite  dripping  pan.  Mix  1 
dessertspoonful  of  flour  through  1  cupful  of  sugar,  add  a  little 
more  than  one  cupful  of  cold  water,  and  cook  10  minutes. 
Pour  this  over  the  dumplings  (ladle  it  over  them  with  a  spoon), 
grate  a  little  nutmeg  over  them  or  sprinkle  them  with  allspice, 
and  bake  to  a  good  biscuit  brown.  Serve  with  cream,  plenty  of 
it,  and  sugar,  or  with  hard  sauce.  The  Greening  apple  is  to  be 
relied  upon.  Ida  S.  Downs. 

SHERRY  WINE  JELLY. 
One-half  package  gelatine,  y2  cup  cold  water,  y2  cup  boiling 
water,  1  cup  sugar,  %  cup  lemon  juice,  1  cup  sherry  wine,  1^2 
tablespoonfuls  brandy.  Soak  gelatine  in  cold  water  10  min- 
utes. Pour  on  boiling  water  and  stir.  Add  sugar,  lemon 
juice,  wine  and  brandy.  Stir  until  sugar  is  dissolved.  Strain 
into  jelly  mold  and  cool.  Serve  alone  or  with  whipped  cream, 
or  rich  custard.  Ida  S.  Downs. 


PUDDING  SAUCES, 

What's  the  Pudding  without  the  Sauce? 

WHIPPED  CREAM  SAUCE. 

One  cup  cream,  1  teaspoon ful  lemon  or  vanilla,  y2  cup  pow- 
dered sugar,  white  of  1  egg.  Mix  the  cream,  vanilla  and  sugar 
and  whip  it  without  skimming  off  the  froth.  Add  the  beaten 
white  of  the  egg  and  beat  all  together.  Serve  it  on  any  pudding 
usually  eaten  with  sugar  and  cream. 

91 


FOAMY  SAUCE. 

One-half  cup  of  butter,  1  cup  powdered  sugar,  1  teaspoonful 
vanilla,  2  tablespoonfuls  wine  or  fruit  juice,  %  cup  boiling 
water,  white  of  1  egg  beaten  to  a  foam.  Cream  the  butter,  add 
the  sugar,  vanilla  and  wine.  Just  before  serving  add  the  boil- 
ing water,  stir  well,  then  add  the  egg,  and  beat  till  foamy. 

CREAMY  SAUCE  FOR  CHRISTMAS  PUDDING. 

One-half  cup  butter,  1  cup  powdered  sugar,  %  CUP  cream,  4 
tablespoons  sherry  wine.  Beat  the  butter  to  a  cream,  add  sugar 
slowly,  beating  all  the  time.  When  smooth  and  light  add  the 
wine  gradually,  then  the  cream,  a  little  at  a  time.  When  well 
beaten  place  in  double  boiler  and  stir  over  fire  until  the  sauce 
is  smooth  and  creamy.  Mrs.  R.  W.  Murison. 

SAUCE  FOR  STEAMED  FRUIT  PUDDINGS. 

One-half  cup  of  butter,  1  cup  brown  sugar,  1  egg,  cream 
these  together.  Put  in  a  dish  and  pour  over  a  little  hot  water, 
about  a  tablespoonful.  Flavor  with  one  teaspoonful  lemon  ex- 
tract.   Place  over  a  dish  of  hot  water  and  let  it  steam. 

Mrs.  Lewis. 

HARD  SAUCE  (FOR  HOT  PUDDINGS). 

One-fourth  cup  butter,  y2  cup  powdered  sugar,  y2  teaspoon- 
ful lemon  or  vanilla  or  a  little  nutmeg.  Rub  the  butter  to  a 
cream  in  a  warm  bowl.  Add  the  sugar  gradually,  then  the 
flavoring. 

WINE  SAUCE. 

One  cup  boiling  water,  1  tablespoonful  cornstarch,  %  cup  of 
butter,  1  cup  powdered  sugar,  1  egg,  1  saltspoon  grated  nut- 
meg, y2  cup  wine.  Wet  the  cornstarch  in  cold  water  and  stir 
into  the  boiling  water.  Boil  10  minutes.  Rub  the  butter  to  a 
cream,  add  the  sugar  gradually,  then  the  egg,  well-beaten,  and 
nutmeg.  When  the  cornstarch  has  cooked  10  minutes. add  the 
wine  and  pour  the  whole  into  the  butter,  sugar  and  egg,  stir- 
ring until  well  mixed.  Half  a  cup  of  jelly  melted  in  %  of  a  cup 
of  boiling  water  and  poured  into  a  butter  and  sugar  mixture 
makes  a  pleasing  variety. 

92 


CARAMEL  SAUCE. 

Put  ]/2  a  cup  of  sugar  in  an  omelet  pan  and  stir  over  the  fire 
until  melted  and  a  light  brown  color.  Add  J/£  cup  of  boiling 
water  and  simmer  10  minutes. 

FOAMING  SAUCE. 

Two  cupfuls  sugar,  1  teaspoon ful  flour,  3  tablespoon fuls  but- 
ter, 2  eggs,  1  cupful  water,  1  teaspoonful  vanilla.  Cream  sugar, 
flour  and  butter  well  and  add  beaten  yolks.  Place  bowl  in  a  pan 
of  boiling  water  and  gradually  add  1  cupful  water.  Stir  well. 
When  ready  to  serve  add  1  teaspoonful  vanilla  and  beaten 
whites  on  top.    When  serving  mix  whites  with  rest  of  sauce. 

Mrs.  N.  E.  Johnson. 

SAMBA  YON  SAUCE. 

Two  yolks  of  eggs,  1  teaspoonful  cornstarch,  2  tablespoon- 
fuls  sugar,  1  tablespoonful  rum,  1  cupful  milk,  1  cupful  cream. 
Mix  cornstarch  with  cold  milk,  add  sugar  and  beaten  yolks. 
Cook  until  it  thickens.  Add  cream,  remove  from  fire.  Add 
rum,  and  serve.  Mrs.  N.  E.  Johnson. 


CAKE, 

"If  you  would  have  delicious  cake, 

The  greatest  care,  friend,  you  must  take; 

Both  how  you  mix  and  how  you  bake." 

HICKORY  NUT  CAKE. 

Two  cups  pulverized  sugar,  Y\  cup  butter,  1  cup  milk,  1  cup 
hickory  nut  meats,  whites  of  4  eggs,  2  teaspoonfuls  baking 
powder,  flour  to  make  rather  stiff.  Flavor  with  vanilla.  Put 
it  together  with  boiled  frosting. 

LEMON  FILLING  FOR  CAKE. 

One  cup  pulverized  sugar,  1  egg,  mixed  well  together ;  juice 
and  rind  of  1  lemon ;  1  cup  boiling  water.  Cook  in  double 
boiler  and  thicken  with  1  large  tablespoonful  cornstarch, 

93 


CUP  CAKES. 

One  cup  of  sugar,  y2  cup  of  butter,  2  eggs,  1  cup  sweet  milk. 
2  cups  flour,  2  teaspoonfuls  baking  powder,  1  teaspoonful 
vanilla  or  lemon  extract.  Stir  sugar  and  butter  to  a  cream,  add 
beaten  eggs,  then  the  milk,  and  flour  and  baking  powder  sifted 
together.  Add  flavoring.  Bake  in  hot  buttered  mufhn  rings  in 
hot  oven. 

ICING  FOR  CAKES. 

One  cup  sugar  and  3  large  spoonfuls  cold  water.  Boil  until 
it  hardens  when  dropped  in  cold  water.    Add  beaten  white  of 

I  egg  and  flavor  with  lemon  or  vanilla.  Beat  until  it  begins 
to  stiffen.  Mrs.  E.  H.  Reed. 

SCRIPTURE  CAKE. 

Four  and  one-half  cups  of  I  Kings  4:22,  \y2  cups  Judges 
5:25  (last  clause),  2  cups  Jeremiah  6:20  (sugar),  2  cups  I 
Samuel  30:12  (raisins),  2  cups  Naham  3:12,  1  cup  Numbers 
17:8,  2  tablespoonfuls  of  I  Samuel  14:25.     Season  to  taste  of 

II  Chronicles  9:9,  6  of  Jeremiah  17:11,  a  pinch  of  Leviticus 
2:13,  y2  cup  of  Judges  4:19  (last  clause),  2  teaspoonfuls  of 
Amos  4:5  (baking  powder).  Follow  Solomon's  prescription 
for  making  a  good  boy,  Proverbs  23:14,  and  you  will  have  a 
good  cake. 

LEBKUCHEN. 

Two  quarts  molasses,  1  quart  cream,  2  pounds  brown  sugar, 
y2  pound  citron,  y2  pound  lemon  peel,  y2  pound  almonds  or 
hickory  nuts,  2  tablespoons  soda,  grated  lemon  peel  of  2  lemons, 
cinnamon,  nutmeg  and  allspice  to  taste.  Let  molasses,  sugar  and 
butter  melt  together  (not  boil).  Cool  and  add  cream.  Add 
flour,  but  not  too  much.  Mold  out  and  bake.  May  let  batter 
stand  over  night.  Mrs.  August  Heuer,  Jr. 

LAYER  CAKE. 

Two  cups  sugar — 1  powdered  and  1  granulated,  y2  cup  but- 
ter ;  mix  these  with  hand ;  ^  cup  cold  water,  whites  of  6  eggs, 
beaten  stiff.  Add  gradually  3  cups  flour.  Beat  all  well,  then 
add  3  level  teaspoons  of  baking  powder  placed  in  sifter  with  1 

94 


tablespoon  of  flour.  Sift  this  in  and  beat  the  cake  only  to  mix 
the  powder  through.  Do  not  beat  hard  after  adding  the  baking 
powder.  Mrs.  Neisbrod,  Cincinnati,  Ohio. 

CREAM  CAKE. 

Three  eggs,  1  cup  sugar,  4  tablespoons  boiling  water,  y±  cup 
of  flour,  vanilla  flavoring,  1  teaspoon  baking  powder.  Bake  in 
jelly  tins.    Whipped  cream  filling.  Mrs.  J.  B.  Pike. 

BLACK  CHOCOLATE  CAKE. 

One  cup  butter,  2  cups  pulverized  sugar,  2j4  cups  (scant) 
flour,  1  cup  milk,  5  eggs  beaten  separately,  2  teaspoons  baking 
powder,  1  cake  Baker's  vanilla  chocolate  grated  and  put  in 
just  before  the  flour.  Filling:  j4  cake  Baker's  vanilla  choco- 
late, 1  cup  sugar,  4  tablespoons  milk.  Put  in  double  boiler. 
When  hot  add  1  well-beaten  tgg  and  let  boil  20  minutes.  When 
cool  add  1  cocoanut,  grated. 

Mrs.  Robertson,  Buffalo,  New  York. 

TUTTI  FRUTTI  CAKE. 

Bake  white  cake  in  three  layers.  Cook  as  a  custard  1  cup 
thin  cream,  yolks  of  2  eggs,  1  tablespoonful  cornstarch,  mixed 
with  milk,  a  pinch  of  salt,  2  tablespoonfuls  granulated  sugar. 
When  cold  add  1  teaspoonful  vanilla,  y  cupful  nut  meats,  y2 
cupful  mixed  crystallized  fruit.    Spread  between  cake  layers. 

COCOA  CAKE. 

One-half  cup  butter,  1  cup  sugar,  3  eggs  (whites  beaten  sep- 
arately), 6  tablespoons  Baker's  Cocoa,  y.  CUP  milk,  1  tablespoon 
vanilla,  2  teaspoons  baking  powder,  \y2  cups  bread  flour;  or, 
2  cups  pastry  flour ;  a  pinch  of  salt.  Add  whites  of  eggs  last, 
well  beaten.  Mrs.  Williams,  Waukegan,  III. 

POTATO  CAKE. 

Two  cups  sugar,  y  CUPS  butter,  5  eggs,  1  cake  of  sweet 
chocolate  (grated),  y  pound  chopped  almonds  (blanched),  1 
cup  of  boiled  potatoes  (well  mashed),  2  cups  of  flour,  2  tea- 
spoons baking  powder,  1  teaspoon  each  of  mace  and  cinnamon. 
Bake  in  a  loaf.  Mrs.  Voightmann. 

95 


HAZEL  NUT  TORTE. 

Yolks  of  6  eggs,  stirred  light,  with  6  tablespoons  of  pow- 
dered sugar,  6  tablespoons  grated  hazel  nuts,  2  teaspoonfuls 
of  baking  powder.  Beat  the  whites  of  eggs  to  froth  and  beat 
in  batter.  Bake  in  layers.  Cream  for  Same:  1  pint  rich 
cream,  whipped,  and  5  sticks  sweet  chocolate,  1  teaspoon 
vanilla.  Lillian  L.  Bins. 

HASTY  APPLE  COFFEE  CAKE. 

One-half  cup  granulated  sugar,  %  cup  butter,  2  eggs,  a  gen- 
erous cup  of  sweet  milk,  2]/2  cups  flour,  2  teaspoons  baking 
powder,  flavor  with  lemon.  This  will  make  two  oblong  cakes 
or  three  the  size  of  ordinary  layer  cakes.  Cover  evenly  with 
sliced  apples  (or  peaches  when  in  season).  Sprinkle  with 
sugar  and  bits  of  butter ;  cinnamon  and  nuts,  chopped,  may  be 
added.  Mrs.  Voightmann. 

MOCHA  CAKE. 

One  cup  sugar,  2  eggs  separated  and  beaten  well,  1  cup  flour, 
1  teaspoon  baking  powder  in  the  flour.  After  all  beaten,  add 
y2  cup  boiling  milk  with  1  teaspoonful  butter  in  it.  A  little 
vanilla.  Bake  in  2  layers.  Filling :  1  cup  powdered  sugar,  ^4 
cup  butter  beaten  together,  2  tablespoonfuls  strong  coffee,  2 
level  teaspoons  of  cocoa,  a  little  vanilla.  Spread  between  lay- 
ers and  on  top.  Mrs.  George  Brown,  18  Francis  St. 

FRUIT  CAKE. 

Twelve  eggs  beaten  separately,  2  cups  sugar,  1  cup  butter, 
1  cup  molasses,  3  cups  flour  (unsifted),  2  teaspoonfuls  baking 
powder,  2  teaspoonfuls  cinnamon,  2  teaspoonfuls  allspice,  1  tea- 
spoonful  cloves,  2  nutmegs  ground,  3  pounds  currants  and  2 
pounds  raisins  (prepare  and  dry  day  before  making),  %  pound 
citron,  %  pound  orange  peel,  small  piece  of  candied  pineapple, 
a  few  candied  cherries,  all  sliced  very  fine ;  Y\  pound  chopped 
figs.  Ten  cents'  worth  each  almonds  and  walnut  meats,  also  a 
few  hickory  nuts  if  desired.  Wine  glass  of  either  rum  or 
brandy.  In  mixing  take  a  little  of  the  3  cups  of  flour  and 
mix  with  fruits.  Mix  thoroughly  and  add  whites  of  eggs  last. 
Steam  5  hours,  then  dry  in  oven.    Will  make  four  quarts. 

Mrs.  G.  W.  Powell. 

96 


PINK  MARBLED  CAKE. 

One  cup  butter,  2  cups  sugar,  1  cup  sweet  milk,  3  cups  flour, 
y2  cup  pink  sugar,  whites  of  5  eggs,  2  teaspoons  baking  pow- 
der. Take  a  part  of  the  white  batter  and  add  y2  cup  pink  sugar. 
Pour  a  layer  of  the  white  batter  into  the  baking  pan,  then  drop 
the  pink  batter  with  a  spoon  in  spots  and  spread  the  remainder 
of  the  white  batter  over  it.  Flavor  with  lemon.  Marbled 
Chocolate  Cake  can  be  made  by  the  above  recipe  by  adding  5 
tablespoons  grated  chocolate.  Moisten  with  milk  and  flavor 
with  vanilla  to  a  cup  of  white  batter  instead  of  pink  sugar. 

Mrs.  Geo.  E.  Watson. 

ORANGE  CAKE. 

One-half  cup  butter,  2  cups  sugar,  1  cup  milk,  Zy2  cups 
flour,  4  eggs,  2  level  teaspoons  cream  tartar  and  1  of  soda. 
Bake  in  layers.  This  quantity  is  for  4  layers.  Filling :  White 
of  one  egg  beaten  stiff,  1  cup  powdered  sugar,  juice  of  1 
orange  and  grated  rind  of  2. 

WALNUT  CAKE. 

One  cup  sugar,  ]/2  cup  butter,  ]/2  cup  sweet  milk,  2  eggs,  2 
teaspoonfuls  cream  of  tartar,  1  teaspoonful  soda,  \y2  cups 
flour  or  2  cups  pastry  flour  (scant),  1  pound  English  walnuts. 
Save  16  halves,  chop  the  rest  of  the  nuts  fine  and  sprinkle  with 
a  little  flour ;  stir  into  cake  and  bake.  Frost  with  white  frost- 
ing and  put  halves  of  nuts  on  top. 

APPLE  SAUCE  CAKE. 

Cream  together  1  cup  sugar  and  half  cup  butter,  add  a  little 
salt,  y2  teaspoon  cloves,  1  teaspoon  cinnamon,  a  little  nutmeg, 
1  cup  raisins.  Dissolve  1  teaspoon  soda  in  a  little  warm  water 
and  stir  into  it  1  cup  o£  unsweetened  apple  sauce.  Let  this 
foam  over  the  ingredients  in  the  mixing  bowl.  Beat  thoroughly 
and  add  2  cups  flour.    Bake  in  a  loaf  about  1  hour. 

Miss  Bailey,  Maiden,  Mass. 

ENGLISH  FRUIT  CAKE. 
(A  delicious  wedding  cake.) 
Three  pounds  each  of  dates,  currants  and  raisins,  1  pound 
citron,  1  pound  candied  cherries,  1  pound  blanched  almonds,  3 

97 


pounds  of  eggs  (9  eggs  make  1  pound),  Zy2  pounds  flour,  2% 
pounds  butter,  1  }/2  pounds  brown  sugar,  1  cup  molasses,  2  nut- 
megs, 1  heaping  tablespoonful  soda,  1  heaping  tablespoonful 
cinnamon.  Bake  in  moderate  oven  5  hours.  Half  the  quan- 
tity will  make  three  good-sized  loaves. 

Miss  Bailey,  Maiden,  Mass. 

CHOCOLATE  CAKE. 

One  and  one-half  squares  chocolate,  1-3  cup  sugar,  34  CUP 
milk,  y2  teaspoon  vanilla,  yolk  of  1  egg  beaten.  Put  all  to- 
gether in  bowl  and  dissolve  over  tea  kettle.  Stir  until  smooth. 
One-fourth  cup  butter,  y2  cup  sugar,  %.  cup  milk,  1  egg,  y2 
teaspoon  saleratus,  1  cup  flour.  Then  add  chocolate  mixture 
and  a  little  more  flour.  Mix  well  together  and  bake  in  a  slow 
oven. 

HARRISON  CAKE. 

One  cup  butter,  1  cup  light  brown  sugar,  3  eggs,  y2  cup 
molasses,  1  teaspoon  soda,  1  cup  milk,  4  cups  of  flour,  nutmeg, 
1  cup  raisins  and  y2  cup  currants. 

NUT  CAKE. 

One-half  cup  butter,  2  cups  flour,  whites  of  4  eggs,  )/2  cup 
sugar,  %  CUP  water,  1  cup  nut  kernels,  1  teaspoon  baking  pow- 
der. Beat  butter  and  sugar  to  cream.  Then  add  water  and 
flour.  Stir  until  smooth.  Add  half  well-beaten  eggs.  Then 
nuts.  Then  the  remainder  of  whites  and  baking  powder.  Pour 
into  square  flat  tins  lined  with  buttered  paper  to  the  depth  of 
3  inches.    Bake  in  moderate  oven  45  minutes. 

Mrs.  Homer  Glidden. 

PORK  CAKE. 

Chop  fine  1  cup  of  pork,  add  1  cup  hot  water,  1  cup  brown 
sugar,  1  cup  molasses,  Ay2  cups  flour,  1  teaspoonful  soda  dis- 
solved in  a  little  water,  1  teaspoonful  each  of  cloves,  nutmeg 
and  cinnamon,  y2  pound  raisins,  currants,  and  piece  citron. 
Bake  \y2  hours.    This  makes  2  loaves. 

Miss  Bailey,  Maiden,  Mass. 

9S 


MOTHER'S  POUND  CAKE. 

Three  eggs,  lJ/2  cups  sugar,  1  cup  butter,  2y  cups  flour, 
scant  }A  cup  milk,  heaping  teaspoon  baking  powder.  Flavor 
with  nutmeg.  Beat  butter,  sugar  and  eggs  slightly.  Add  other 
ingredients  and  mix  lightly.     Bake  in  a  moderate  oven. 

Mrs.  Geo.  E.  Watson. 

MARION  CAKE. 

Two-thirds  of  a  cup  of  butter,  1  cup  sugar,  2  eggs,  y  cup 
milk,  2  cups  flour,  1  teaspoon  cream  tartar  in  flour,  y2  teaspoon 
soda  dissolved  in  a  little  water.  Flavor  with  vanilla.  Chop 
walnuts,  put  on  top  of  cake,  and  then  bake. 

ORANGE  CAKE. 

Two  cups  sugar,  2  cups  flour,  y2  cup  cold  water,  yolks  5 
eggs,  whites  3,  the  juice  and  grated  rind  of  one  orange,  2  tea- 
spoons baking  powder.  Beat  the  yolks  very  light,  then  add 
sugar  and  water.  After  beating  thoroughly  then  add  other 
ingredients.  Stir  in  lightly  beaten  whites  lastly.  Bake  in  layer 
tins  and  make  a  cream  filling  flavored  with  grated  rind  of  an 
orange.  Mrs.  Geo.  E.  Watson. 

TIPSY  CAKE. 

One  sponge  cake  (baker's  sponge  cake),  1  glass  currant  jelly, 
1  glass  sherry  wine,  l/2  pint  whipping  cream,  1  pint  custard. 
Split  sponge  cake  and  pour  wine  over  it  until  all  the  wine  is 
absorbed.  Spread  the  jelly  between  the  layers.  Whip  the 
cream  until  stiff,  sweeten  and  flavor  with  vanilla,  and  spread 
on  top  of  cake.    Serve  with  custard. 

Custard — Make  a  soft  custard  of  1  pint  milk  and  the  yolks 
of  three  eggs.    Flavor  with  vanilla  and  serve  very  cold. 

Mrs.  D.  O.  Macquarrie. 

DROP  CAKE. 

Two  eggs,.l  cup  sugar,  2  tablespoons  flour,  2  teaspoons  bak- 
ing powder.  Beat  all  together,  then  add  1  cup  dates  seeded,  1 
cup  walnuts  broken  in  half.  Bake  about  20  minutes  or  until 
it  drops.  Mrs.  Weber. 

99 


FRENCH  CHOCOLATE  CAKE. 

Make  a  caramel  of  2  squares  of  chocolate,  1  cup  of  sugar, 
y2  cup  of  sweet  milk  and  yolk  of  1  egg.  Boil  until  it  thickens, 
then  set  away  to  cool.  Cream  1  cup  sugar  with  2/3  cups  but- 
ter, add  2  well-beaten  eggs,  then  1  cup  of  milk,  1  teaspoon 
vanilla.  Add  the  cooled  chocolate,  and  lastly  2  cups  of  flour 
with  2  teaspoons  baking  powder.  Bake  in  3  layers.  Put  to- 
gether with  any  good  white  frosting. 

POUND  CAKE. 

Yolks  of  10  eggs,  whites  of  two  (well  beaten),  1  pound  of 
butter,  1  pound  of  sugar,  1  pound  flour,  \y2  teaspoonfuls  bak- 
ing powder.    Add  flour  and  whites  of  eggs  last. 

Mrs.  E.  J.  Bowes. 

CARAMEL  CAKE. 

One-half  cake  Baker's  chocolate  melted  with  y2  cup  milk, 
yolk  of  1  egg,  1  cup  sugar.  Cook  until  smooth.  Let  this  cool 
while  you  mix  1  cup  sugar,  y2  cup  butter,  2  eggs,  y2  cup  milk, 

2  cups  flour,  2  teaspoons  baking  powder.  Flavor  with  vanilla. 
Add  the  chocolate  and  bake  in  layers. 

Inside  Filling — Whites  of  2  eggs,  same  amount  of  water. 
Beat  to  a  froth.  Add  2  pounds  confectioner's  sugar  till  very- 
thick.    Spread  y2  inch  thick. 

Outside  Coating — One-half  cake  chocolate,  1  cup  sugar,  y2 
cup  milk.  Flavor  with  vanilla  and  boil  until  creamy  and  pour 
over  cake.  Mrs.  Slay  ton. 

MARSHMALLOW  CAKE. 

One-half  cup  butter,  \y2  cups  granulated  sugar,  1  cup  milk, 

3  cups  flour,  3  teaspoons  baking  powder,  whites  of  6  eggs,  1 
teaspoon  vanilla  flavoring.  Filling:  Dissolve  5  tablespoons 
gum  arabic  in  a  gill  of  cold  water;  then  stir  in  3^  cup  pow- 
dered sugar  and  boil  all  together  without  stirring  until  a  little 
dropped  in  cold  water  can  be  rolled  into  a  soft  ball  between  the 
fingers.  Have  ready  beaten  the  white  of  an  egg.  Strain  the 
syrup  into  it,  beating  all  the  time.  Add  1  teaspoon  vanilla, 
also.    When  well  blended  spread  on  cake.  Mrs.  Horn. 

too 


BLUEBERRY  CAKE. 

One  tablespoon  butter,  2/3  cup  sugar,  2  teaspoons  baking 
powder,  2  cups  blueberries,  1  cup  milk,  2  cups  flour,  2  eggs. 
Mix  as  for  any  cake,  adding  the  blueberries  last,  floured  well. 

JAM  CAKE. 

Two  cups  dark  brown  sugar,  2/3  cup  butter,  y2  cup  sour 
cream  or  milk,  y>  cup  any  kind  milk,  2  cups  flour,  3  eggs,  }£ 
teaspoon  cloves,  1  teaspoon  cinnamon,  1  even  teaspoon  soda. 
Bake  in  layers  and  put  together  with  icing. 

Mrs.  Harriet  Morse. 

POTATO  CAKE. 

Beat  together  2  cups  of  granulated  sugar  and  ^4  CUP  butter 
to  a  cream,  then  add  5  eggs  beaten  light  and  J4  teaspoon  salt, 
l/2  cup  milk,  1  cake  sweet  chocolate  (grated),  y2  pound 
blanched  almonds,  1  cup  boiled  grated  potatoes,  2y2  cups 
flour,  2  teaspoons  baking  powder  and  1  teaspoonful  of  cinna- 
mon, allspice  and  cloves.    Bake  in  deep  pan  in  moderate  oven. 

Lilliam  L.  Bins. 

BANANA  CAKE. 

Three  eggs,  not  quite  j/2  cup  of  sugar,  1  teaspoonful  of  but- 
ter, 1  tablespoonful  of  milk  and  2  of  boiling  water,  1  teaspoon- 
ful soda  and  2  of  cream  of  tartar.  One  cup  of  flour  sifted  five 
times.  Bake  in  layers.  Filling:  Take  a  cup  of  sugar  and  }i 
of  a  cup  of  water.  Boil  until  it  "hairs."  Pour  on  to  the  beaten 
whites  of  two  eggs.  Add  three  bananas  well  crushed.  Beat 
well  and  spread  between  layers,  top  and  sides. 

Mrs.  J.  S.  Johns,  Owen  Sound,  Canada. 

BLUEBERRY  CAKE. 

One  and  a  half  cups  of  flour,  1  cup  sugar,  y2  cup  milk,  1/3 
cup  of  butter,  2  eggs,  1  pint  blueberries,  y2  teaspoonful  nutmeg 
and  cinnamon,  \y2  teaspoonfuls  baking  powder.  Flour  berries 
before  putting  into  cake.  Mrs.  A.  B.  Clayton. 

The  following  recipe  of  wedding  cake  is  the  one  used  for 
many  years  by  the  confectioner  to  Queen  Victoria.  It  was 
made  for  all  the  marriages  in  the  royal  family  and  sent  often 

101 


as  a  gift  from  Victoria  to  other  royal  households.  Some  time 
before  her  death  she  pensioned  this  maker  of  cakes.  The  room 
in  which  the  cake  is  kept  has  an  even  temperature  of  60  de- 
grees. Twice  a  year  the  cake  is  tested  and  remoistened  with 
brandy.  This  is  quite  a  ceremony  and  often  attended  by  mem- 
bers of  the  royal  family.  The  frosting  and  ornamentation  is 
not  put  on  till  the  cake  is  ordered.  The  last  cake  Queen  Vic- 
toria ordered  was  seven  feet  high. 

THE  QUEEN'S  WEDDING  CAKE. 

Twelve  eggs,  \y2  pounds  of  white  sugar,  1  pound  of  butter, 
1  cup  of  brown  sugar,  1  pound  of  flour,  1  pound  of  almonds,  2 
pounds  of  citron,  4  pounds  of  raisins,  2  pounds  of  currants,  1 
nutmeg,  2  spoonfuls  of  cloves,  2  spoonfuls  of  cinnamon,  1  quart 
of  brandy,  )/2  cup  of  boiled  milk.  The  almoners  must  be 
blanched  and  cut  in  strips ;  the  raisins  seeded ;  the  citron 
sliced;  the  currants  washed  and  dried  the  day  previous  to  the 
mixing.  The  flour,  sugar  and  almonds  are  dried  and  slightly 
browned  in  a  slow  oven ;  the  eggs  must  be  separated  and 
beaten  stiff;  the  butter  and  sugar  must  be  beaten  till  creamy, 
then  add  flour  and  eggs  alternately,  then  milk  and  spices — then 
with  a  wooden  spatular  beat  in  the  fruit,  add  1  pint  of  brandy, 
and  cook  four  hours  in.  an  evenly  heated  oven.  The  pan 
should  be  raised  from  the  bottom  of  oven.  After  the  cake  is 
baked  and  cold  turn  over  it  the  remaining  pint  of  brandy. 
Wrap  in  parafflne  paper  and  box.  Once  a  year  the  cake  should 
be  removed  from  box  and  another  pint  of  brandy  poured  over 
it.    It  will  keep  and  grow  better  for  several  years. 

Mrs.  Guy  Magee. 

SPONGE  CAKE. 

Two  eggs,  1  cup  of  sugar,  1  cup  of  flour  (heaping),  y2  cup 
of  boiling  milk,  y2  teaspoonful  of  soda,  1  teaspoonful  cream  of 
tartar,  y2  teaspoonful  of  vanilla,  a  pinch  of  salt.  Drop  the 
yolks  of  eggs  in  a  bowl  without  beating,  stir  in  the  sugar,  a  little 
at  a  time,  until  all  is  fine  and  creamy.  Then  pour  on  the  boil- 
ing milk,  then  the  flour  with  the  soda  and  cream  of  tartar; 
lastly  fold  in  the  whites  very  lightly.  Bake  in  a  rather  quick 
oven.  Miss  Grace  Brown,  Portsmouth,  N.  H. 

102 


DAYTON  CAKE. 

One  cup  of  butter,  2  cups  sugar,  3  cups  of  flour,  5  eggs,  y2 
cup  cream,  y2  teasponful  dry  soda,  1  teaspoonful  cream  of 
tartar.  Mix  butter  and  sugar,  add  cream  and  cream  of  tartar, 
then  the  eggs  alternately  with  the  flour ;  y2  teaspoonful  of 
vanilla ;   add  soda  the  last  thing. 

Miss  Grace  Brown,  Portsmouth,  N.  H. 


POUND  CAKE. 

One  pound  pulverized  sugar,  ^  pound  butter,  1  pound  flour, 
9  eggs  (whites  and  yolks  beaten  separately),  %  teaspoon  soda 
dissolved  in  very  little  milk.  Cream  the  butter  and  sugar  with 
the  hands,  then  add  yolks,  then  the  flour,  and  lastly  the  whites 
of  eggs  beaten  to  a  stiff  froth. 

Mrs.  Dan  Cowles,  Glover sville,  N.  Y. 

SOUR  CREAM  NUT  CAKE. 

Two  eggs,  1  cup  granulated  sugar,  y2  cup  rich  sour  cream, 
y2  teaspoon  soda,  1  neaping  cup  sifted  flour.  Bake  in  two  lay- 
ers. Filling  for  Nut  Cake :  Boil  1  cup  sugar  in  2  tablespoons 
of  water  until  it  hairs.  Add  beaten  whites  of  2  eggs.  When 
cool  flavor  with  extract  of  lemon.  •  Spread  on  cake  and  cover 
with  chopped  hickory  nuts  or  English  walnuts. 

Mrs.  Genevieve  Bookwalter. 


SOFT  GINGER  CAKE. 

One-half  cup  of  sugar,  l/2  cup  of  butter,  2  cups  of  flour,  1 
cup  of  molasses,  2  eggs,  y2  cup  raisins,  l/2  teaspoon  of  baking 
soda,  1  cup  of  boiling  water,  1  teaspoon  of  ginger,  a  little 
ground  cloves.  Stir  water  in  cake  slowly,  the  last  thing.  Bake 
in  slow  oven.  Mrs.  H.  S.  Harris. 


MAPLE  SUGAR  FROSTING. 

One  cup  maple  sugar,  5  tablespoonfuls  cold  water.  Boil 
until  it  threads.  Pour  over  the  beaten  white  of  1  egg,  beat 
a  few  minutes. 

103 


CHOCOLATE  FILLING. 

One  package  of  chocolate  grated,  \y2  cups  of  milk  and 
water  mixed,  y2  cup  of  powdered  sugar.  Boil  5  minutes  in  a 
double  boiler.  Stir  constantly.  Remove  from  fire,  add  1  table- 
spoonful  of  vanilla.  Mrs.  A.  G.  Drake. 

SEED  CAKE. 

Ten  eggs,  10  ounces  of  butter,  1  pound  blanched  almonds, 
y2  pound  citron  peel,  y2  pound  orange,  y2  pound  lemon,  1 
pound  coffee  sugar,  1  pound  flour,  8  drops  oil  of  cinnamon,  10 
drops  of  lemon.  Beat  the  whites  and  yolks  separate  and  the 
butter  and  sugar  together.  Beat  it  well  before  putting  in  the 
tin.  Mrs.  J.  S.  Johns,  Canada. 

WILBUR  CAKE. 

One  cup  coffee  sugar,  1  cup  sweet  milk,  2  cups  flour,  1  cup 
currants,  1  cup  raisins,  l/2  cup  molasses,  4  tablespoons  butter, 
1  egg,  1  teaspoon  cinnamon,  a  little  cloves,  1  scant  teaspoon 
soda.  Use  boiled  icing  or  the  chocolate  icing  by  the  following 
rule:  }i  cup  cocoa,  y>  cup  milk,  \y2  cup  sugar,  yolk  of  1  egg. 
Boil  until  a  jelly.  Emma  D.  Rathbun. 

CAKE. 

Two  eggs  beaten  separately,  1  cup  of  powdered  sugar,  2 
even  cups  of  flour,  2  heaping  teaspoonfuls  of  baking  powder, 
lf/2  cups  of  milk.  Bake  in  quick,  hot  oven  in  layers.  Any 
filling  can  be  used. 

MOCHA  TART. 

One  coffee  cup  of  granulated  sugar,  5  eggs,  beat  yolks  and 
sugar  till  very  light,  \y2  tablespoonfuls  Mocha  extract,  1 
coffee  cup  well-sifted  flour  with  1  teaspoonful  of  baking  pow- 
der. Beat  whites  of  eggs  to  a  froth  and  add  last.  Put  in  three 
tins  and  bake  from  5  to  8  minutes  in  a  quick  oven. 

Filling — y2  pint  cream  whipped  stiff,  sugar  to  taste,  \y2 
tablespoonfuls  Mocha  extract. 

Icing — One  cup  confectioners'  sugar,  \y2  tablespoonfuls 
Mocha  extract.  Stir  well  and  add  a  little  water  at  a  time  till 
right  to  smear.  Mrs.  Macquarrie. 

104 


DROP  CAKE. 

Beat  together  2  eggs,  1  cup  sugar,  2  teaspoons  baking  pow- 
der, 2  tablespoons  flour,  1  cup  dates  and  1  cup  walnuts  chopped 
together.  Bake  in  slow  oven  until  cake  drops.  Cut  in  strips 
when  nearly  cold.    This  is  very  fine.  Lilian  L.  Binz. 

DEVIL'S  FOOD  CAKE. 

Part  i — One  cup  brown  sugar,  1  cup  grated  chocolate,  ]/2 
cup  milk.  Set  on  stove  in  double  boiler  until  all  is  dissolved, 
but  do  not  boil.     When  cold  stir  into  part  second. 

Part  2 — One  cup  brown  sugar,  small  ]A  cup  butter,  yolk  of  3 
eggs,  y2  cup  milk,  2  cups  flour,  1  teaspoon  soda  sifted  into 
flour.    Bake  in  layers  and  frost  with  cream  frosting. 

Mrs.  Seymour  Jones. 

ITALIAN  CHOCOLATE  CAKE. 

Two  cups  granulated  sugar,  2/3  cup  of  butter,  j4  cake 
Baker's  chocolate  grated,  1  cup  cold  coffee  (liquid),  2  heap- 
ing cups  browned  flour,  3  teaspoonfuls  baking  powder,  whites 
of  5  eggs.  Rub  butter  and  sugar  together,  add  grated  choco- 
late, coffee,  flour  with  baking  powder,  and  last  the  whites  of 
the  eggs  well  beaten.  Bake  in  loaf  or  two  layers  and  use  white 
or  chocolate  icing.  The  flour  must  be  sifted  after  it  is  browned 
and  before  measuring.  Mrs.  N.  B.  Lewis. 

HASH  CAKE. 

One-half  cup  butter,  1  of  sugar,  whites  of  4  eggs,  }4  cup 
milk,  y2  teaspoonful  soda,  1  teaspoonful  cream  of  tartar,  1^ 
cups  flour.  Frosting :  One  cup  raisins  chopped,  1  cup  hickory 
nut  meats,  1  cup  sugar,  1  cup  water.  Boil  until  it  strings,  then 
spread  over  the  cake.  Mrs.  E.  Bissell,  Kenosha,  Wis. 

LAYER  CAKE. 

One-half  cup  butter  (generous  measure),  1%  cups  sugar, 
Y\  cup  milk,  6  eggs  (whites  only),  3  cups  flour  after  sifting, 
2  rounding  teaspoonfuls  baking  powder,  1  level  teaspoonful 
of  salt,  1  teaspoonful  of  flavoring.     Cream  butter  and  sugar 

105 


until  light.  Then  add  y2  cup  of  flour.  Next  put  in  milk  a 
little  at  a  time.  Water  will  do,  if  you  have  not  milk.  Add  2 
cups  of  flour.  Next  eggs,  and  lastly  y>  cup  of  flour  which  is 
left  with  baking  powder  in  it.    Always  use  winter  wheat  flour. 

Miss  Jennie  Drake. 

KENOSHA  SPONGE  CAKE. 

One  cup  of  sugar,  3  eggs,  y2  cup  of  boiling  water,  \y2  cups 
of  flour,  1  heaping  teaspoonful  baking  powder,  pinch  of  salt. 
Beat  yolks  of  eggs  and  sugar  to  a  cream,  add  the  other  ingredi- 
ents, and  lastly  fold  in  the  whites  of  the  eggs  beaten  to  a  stiff 
froth.    Bake  slowly  at  first.  Mrs.  Emma  Bissell. 

FRUIT  CAKE. 

One  pound  butter,  1  pound  sugar,  1  pound  flour,  y2  cup  mo- 
lasses, y2  cup  brandy,  8  eggs,  y2  teaspoon  soda  dissolved  in 
little  hot  water,  1  pound  citron  shaved  fine,  2  pounds  currants, 
3  pounds  raisins,  1  tablespoon  each  of  cinnamon,  cloves,  mace 
and  nutmeg.  Add  the  fruit  well  dried  and  floured.  Take  out 
some  of  the  dough  minus  the  fruit  to  cover  on  top  so  the  fruit 
will  not  burn.  Mrs.  Whittock,  Broadalbin,  N.  Y. 

SOFT  GINGER  CAKE. 

One  cup  of  molasses  into  which  beat  y2  teaspoon  of  baking 
soda,  1  cup  of  New  Orleans  molasses,  2/3  cup  of  butter.  Beat 
the  above  ingredients  together.  Add  2  well-beaten  eggs,  1 
tablespoon  of  ginger,  1  cup  of  sour  cream  into  which  y2  tea- 
spoon of  soda  has  been  added,  3  cups  of  flour — not  a  bit  more. 

L.  C.  Beebe. 

JAM   CAKE. 

Four  eggs,  2  cups  sugar,  4  cups  flour,  1  cup  of  cream,  \y2 
cups  of  butter,  1  cup  jam,  \y2  cups  chopped  nuts,  1  pound  of 
raisins,  y2  pound  citron  (cut  fine),  1  pound  currants,  1  tea- 
spoonful  each  of  nutmeg,  cinnamon  and  allspice,  2  teaspoon- 
fuls  of  baking  powder,  1  teaspoonful  salt,  2  teaspoonfuls  vanilla. 
Baked  in  moderate  oven  three  hours.  Miss  Drake. 

106 


IMPERIAL  CAKE, 

One  cup  butter,  2  cups  sugar,  1  cup  milk,  4  eggs,  3J/2  cups 
flour,  1  cup  of  dates,  1  cup  walnuts,  1  cup  of  citron  (chopped), 
3  teaspoonfuls  baking  powder  or  1  of  soda  and  2  of  cream  of 
tartar,  1  tablespoonful  of  vanilla,  8  drops  of  oil  of  cinna- 
mon. Bake  in  angel  cake  tin  in  a  moderate  oven  for  1^4  or  2 
hours.    Half  of  this  makes  a  large  cake. 

Mrs.  J.  S.  Johns,  Owen  Sound,  Canada. 

ICE  WATER  SPONGE  CAKE. 

One  cup  sugar,  3  eggs,  y2  cup  ice  water,  \y2  cups  of  flour, 
Xy»  teaspoonfuls  baking  powder.  Beat  eggs  and  sugar  to- 
gether with  1  tablespoon  ice  water  for  3  or  4  minutes,  then 
add  other  ingredients,  whites  beaten.  Then  beat  all  3  or  4 
minutes  longer.  Mrs.  E.  J.  Bowes,  Jr. 

CHOCOLATE  CAKE. 

Two  sections  of  chocolate  in  the  bottom  of  a  bowl ;  add  1 
cup  boiling  water,  1  egg,  x/2  cup  butter  melted,  y2  cup  sour 
milk  with  1  teaspoon  soda,  1  cup  flour,  1  cup  sugar.  Bake 
in  2  shallow  square  tins. 

FROSTING. 

One  pound  confectioners'  sugar  and  y2  cup  thick  cream 
stirred  to  a  paste  and  flavor  with  vanilla.  When  cake  is  cold 
spread  thick  and  when  this  paste' is  set  spread  with  2  sections 
chocolate  melted  with  small  pieces  of  butter.  This  needs  to 
be  thin.  Mrs.  Peters,  Buffalo,  N.  Y. 

SPONGE  CAKE. 

Twelve  eggs ;  the  weight  of  1 1  eggs  in  sugar  and  8  in  flour ; 
keep  out  2  yolks.    Flavor  as  you  like.    I  use  lemon. 

Miss  Drake. 

FEATHER  CAKE. 

Light  brown  sugar  \y2  cups,  butter  T/2  cup,  milk  1  cup, 
flour  2y  cups,  eggs  (whites  only)  6,  baking  powder  2  tea- 
spoons ;  flavor  to  taste.    Cream  butter  and  sugar  together,  add 

107 


milk,  then  flour  through  the  baking  powder  has  been  sifted, 
beating  very  thoroughly.  Beat  eggs  very  stiff  and  fold  in 
lightly.    Bake  in  3  layers  in  quick  oven. 

Mrs.  R.  W.  Murison. 

CHOCOLATE  FILLING  AND  FROSTING. 

Mix  y±  of  a  cup  of  flour  with  ]/2  cup  of  sugar  (scant),  add 
1  egg  and  beat  thoroughly;  then  stir  into  1  cup  of  scalded 
milk  and  cook  10  minutes,  stirring  occasionally.  Set  aside  to 
become  cool.  Wash  1  cup  of  butter  and  beat  into  it  1  cupful 
powdered  sugar,  add  to  the  first  mixture  with  1  teaspoonful 
of  vanilla  and  \l/2  square  of  melted  chocolate,  spread  when 
cool.  Mrs.  I.  E.  Frankhauser. 

PORCUPINE  CHOCOLATE  CAKE. 

Seven  yolks  of  eggs,  5  whites,  %  pound  of  sugar,  %  pound 
of  almonds  ground  fine,  1  cake  German  sweet  chocolate,  1 
teaspoonful  of  vanilla,  grated  rind  of  1  lemon.  Bake  in  1 
solid  cake.  Beat  yolks  and  sugar  together,  melt  chocolate  and 
add,  then  add  almonds  previously  pulverized  or  ground  very 
finely,  add  rind  of  lemon  and  vanilla ;  lastly  fold  in  whites  of 
eggs  which  have  been  beaten  to  a  stiff  froth.  Bake  in  a  loaf 
45  minutes  in  a  moderate  oven. 

FROSTING. 

One  cup  sugar,  2  teaspoonfuls  of  cocoa,  1  teaspoonful  of 
vanilla,  hot  water  enough  to  make  right  consistency  to  spread 
on  cake.  After  frosting,  cut  blanched  almonds  in  strips  and 
stick  on  top  of  cake  to  represent  a  porcupine.  This  cake  may 
be  sliced  and  eaten  as  pudding  with  whipped  cream. 

Miss  Jennie  A.  Drake. 

COLONIAL  GINGER  BREAD. 

Put  together  1  cup  Porto  Rico  molasses,  J/2  cup  butter,  ]/2 
cup  sugar  creamed  together,  2  eggs,  1  cup  thick  sour  milk, 
1  teaspoonful  each  of  ginger  and  cinnamon,  \l/>  teaspoonfuls 
soda  sifted  with  3  cups  of  flour;  beat.  Bake  in  loaf.  Serve 
warm.    Garnish  with  whipped  cream. 

Anna  Harrison. 

108 


SPICE  CAKE. 

One  even  cupful  sugar,  \]/2  heaping  tablespoonfuls  butter, 
2  eggs  beaten  separately,  y2  cup  molasses,  2  teaspoons  cinna- 
mon, 1  teaspoon  cloves,  1  even  cup  sour  milk,  with  1  tea- 
spoonful  soda,  1  cup  seeded  raisins,  about  2  cups  flour. 

Mrs.  Hal  D.  Tracy. 

TIPSY  SQUIRE. 

Saturate  a  thin  sponge  cake  with  sherry  wine.  Ornament 
the  top  thickly  with  split  blanched  almonds.  Pour  over  it  a 
rich  custard  made  of  1  quart  of  milk,  yolks  of  6  eggs,  whites 
of  2,  1  teacupful  of  sugar.  Whip  1  pint  of  cream  until  thick. 
Put  over  the  cake  and  custard. 

POTATO   CARAMEL  CAKE. 

Two-thirds  cup  of  butter,  2  cups  granulated  sugar,  2  cups 
of  flour,  1  cup  mashed  potato,  y2  cup  of  sweet  milk,  4  eggs, 
2  teaspoon fuls  baking  powder,  j4  CUP  grated  chocolate,  1  cup 
chopped  English  walnuts,  1  teaspoonful  cinnamon,  1  of  cloves, 
1  nutmeg.  Cream  butter  and  sugar,  add  eggs,  then  alternate 
flour  and  potato,  add  balance  of  ingredients.  One-half  of 
this  makes  a  good  loaf.    Take  whole  quantity  of  nuts. 

Emma  M.  Loesch. 

CHOCOLATE  FROSTING. 

•  Two  cups  granulated  sugar,  8  tablespoons  of  water.  Cook 
until  strings,  then  beat  this  into  the  beaten  whites  of  2  eggs ; 
add  a  square  or  less  of  chocolate  while  beating. 

Emma  M.  Loesch. 


SMALL  CAKES. 

HERMITS. 

Four  eggs  beaten,  3  cups  brown  sugar,  1  cup  butter,  1  cup 
sour  milk,  1  teaspoon  soda,  2  teaspoons  cinnamon,  2  teaspoons 
cloves,  2  teaspoons  nutmeg,  flour  enough  to  make  soft  batter, 
y2  package  of  seeded  raisins.  Mrs.  E.  J.  Henry. 

109 


DELICIOUS  DOUGHNUTS. 

One  cup  sour  buttermilk,  2  eggs,  1  cup  granulated  sugar, 
3  tablespoons  of  lard,  a  little  salt,  a  little  nutmeg,  enough  flour 
to  make  soft  dough.    Fry  and  roll  in  powdered  sugar. 

Mrs.  Genevieve  Bookzvalter. 

RECEIPT  OF  WHITE  COOKIES. 

One-half  cup  of  butter,  2  eggs,  1  cup  of  sweet  milk,  1  tea- 
spoon of  cream  of  tartar,  )/2  teaspoon  of  soda.  Stir  into  a 
soft  dough  and  season  with  nutmeg.       Mrs.  N.  A.  Pennoyer. 

GINGER  SNAPS. 

One  cup  New  Orleans  molasses,  1  cup  sugar,  1  cup  shorten- 
ing butter  and  lard,  1  teaspoon  soda  dissolved  in  the  molasses, 
2  teaspoons  ginger,  a  little  salt.  Boil,  this  mixture  a  few  min- 
utes, or  till  it  bubbles ;  then  add  flour  enough  to  roll  out  soft. 
Bake  in  slow  oven.  Lucia  C.  Beebe. 

OATMEAL  MACAROONS. 

Two  tablespoons  butter,  1  cup  sugar,  2  eggs,  3  cups  oatmeal, 
1  teaspoon  baking  powder,  %.  teaspoon  salt,  1  teaspoon  almond 
flavoring.  Moderate  oven  (10  minutes).  Leave  on  tins  3 
minutes  before  trying  to  remove. 

SUGAR  COOKIES. 

One  cup  sugar,  l/2  cup  mixed  butter  and  lard,  1  egg,  JA  cup 
sour  milk,  1  teaspoon  soda  sifted  through  the  flour,  flour  enough 
to  roll ;  season  with  nutmeg ;  put  a  split  raisin  on  top  of  each 
cookie  and  sprinkle  with  sugar.  Leave  a  space  in  the  pan 
between  each  cookie.  Lucia  C.  Beebe. 

GINGER  FINGERS. 

One  cup  New  Orleans  molasses,  J/2  cup  sugar,  1  cup  shorten- 
ing butter  and  lard,  scant  y2  cup  boiling  water,  3  cups  flour, 
scant  teaspoon  soda,  1  teaspoon  cinnamon,  1  tablespoon  gin- 
ger, y2  teaspoon  cloves.  Roll  thin  and  cut  with  knife  in 
strips  1  inch  by  4.  Leave  space  between  fingers  in  pan  and 
bake  in  slow  oven.  When  taken  from  pan  spread  out  on  paper 
to  cool ;  then  cover  each  one  with  boiled  frosting. 

Miss  Edith  Thompson,  New  York. 

no 


FROSTING. 

One  cup  granulated  sugar,  6  tablespoonfuls  water;  boil  till 
it  "hairs";  beat  this  into  the  beaten  white  of  an  egg;  when 
ready  to  spread  add  lemon  juice.  If  frosting  is  too  hard  add 
a  very  little  water.  Lucia  C.  Beebe. 

OATMEAL  COOKIES. 

Two  cups  of  oatmeal,  1  cup  of  flour,  y2  cup  of  butter,  y2 
cup  of  boiling  water  (scant),  1  teaspoon  of  soda,  1  small  cup 
sugar,  )/2  teaspoon  salt.  Dissolve  soda  in  boiling  water.  Very 
good.  Mrs.  J.  B.  Pike. 

WALNUT  PATTIES. 

Two  eggs,  y2  pound  sugar,  (y  each  dark  brown  and  white 
sugar),  5y>  tablespoons  flour,  \y2  cups  walnut  meats  broken  in 
pieces,  y2  teaspoon  salt,  34  teaspoon  baking  powder.  Drop  in 
pan  (buttered  and  floured)  size  of  quarter.  Set  \y2  inches 
apart  and  bake  in  moderate  oven  about  10  minutes.  Let  stand 
on  pan  when  done  for  about  5  minutes. 

MARGUERITES  (CAKE). 

Whites  of  2  eggs  beaten  very  stiff,  y2  pound  pulverized 
sugar,  y2  pound  chopped  nuts.  1  teaspoonful  flour.  Drop  in 
pan  and  bake  very  quickly.  These  are  very  nice  on  the  Long 
Branch  crackers.  Spread  on  crackers,  then  put  them  in  the 
oven  to  brown.  Lillian  L.  Bins. 

FRUIT  COOKIES. 

Two  cups  sugar,  brown  or  white,  1  cup  butter  or  y2  of  lard, 
3  eggs,  4  tablespoons  of  milk,  2  cups  chopped  raisins,  1  tea- 
spoon cinnamon,  a  little  clove,  a  little  nutmeg,  1  teaspoon  soda, 
flour  enough  to  make  it  stiff.  Bake  on  bottom  of  tins  turned 
bottom  side  up.  Mrs.  Charles  J.  Blair. 

FRIED  CAKES. 

Two  eggs  beaten  well,  1  cup  sugar,  3  even  tablespoons  melted 
butter,  1  cup  sour  milk  (buttermilk  preferred),  4  cups  flour, 
y2  teaspoon  soda,  1  teaspoon  baking  powder,  1  teaspoon  salt, 
a  little  nutmeg.     Mix  soft.  Mrs.  Charles  J.  Blair. 

in 


SOUR  CREAM  COOKIES. 

One  and  one-half  cups  sugar,  almost  1  cup  butter,  creamed 
together ;  1  cup  sour  cream,  y2  nutmeg,  2  eggs,  1  teaspoon 
baking  powder,  1  teaspoon  soda,  flour  enough  to  make  a  soft 
dough.    Bake  on  bottoms  of  tins.  Mrs.  Laurence  Stiles. 

OATMEAL  MACAROONS. 

One  rounded  tablespoon  butter,  1  cup  sugar,  1  egg,  salt,  1 
teaspoon  vanilla,  2l/2  cups  rolled  oatmeal,  1  teaspoon  baking 
powder.  Mix  dry  ingredients  thoroughly,  work  in  butter  and 
flavoring.    This  recipe  makes  3  dozen. 

A  VERY  DAINTY  SWEDISH  FRIED  CAKE. 

Four  eggs,  4  tablespoons  sugar,  4  tablespoons  of  thick  sweet 
cream;  beat  yolks  of  eggs  and  sugar  till  almost  white,  add 
cream  and  beat  again ;  then  the  beaten  whites ;  add  flour  to 
roll  out  very  thin.  Cut  in  narrow  strips,  make  slit  in  center 
and  draw  one  end  through  to  tie  a  knot.  Fry  in  hot  lard  a 
very  light  brown.    Roll  in  powdered  sugar  while  hot. 

Alma  Soderberg. 

CHOCOLATE  COOKIES. 

One  cup  brown  sugar,  y2  cup  butter;  measure,  then  melt; 
1  egg,  y2  cup  sweet  milk,  y2  teaspoonful  soda  dissolved  in  the 
milk,  \y2  cups  well  sifted  flour,  2  tablespoonfuls  chocolate 
melted,  24  CUP  seeded  raisins,  24  CUP  chopped  nuts.  Drop  from 
dessert  spoon  into  buttered  tins  and  bake.  Mrs.  Fred  F.  Cain. 

To  bake  cookies  well  invert  a  dripping  pan,  butter  bottom 
and  place  cookies  on  it. 

FRIED  CAKES. 

One  cup  sugar,  1  cup  cream,  1  cup  buttermilk,  2  eggs,  flavor- 
ing, 1  teaspoon  of  soda,  2  teaspoons  of  cream  of  tartar,  flour. 

Alma  Soderberg. 

HERMIT  COOKIES. 

Two  eggs,  1  cup  sugar,  1  cup  butter,  1  cup  currants  and 
raisins,  y2  teaspoonful  cinnamon,  y2  teaspoonful  cloves,  y2  tea- 
spoonful  soda  in  a  tablespoonful  hot  water,  flour  enough  to 
roll  out  well.  Christine  Monson. 

112 


GINGER  SNAPS. 

Pour  1  cupful  of  boiling  water  on  ^4  CUP  of  butter  and  y 
cup  lard ;  add  y2  cup  brown  sugar  and  y2  cup  molasses  in 
which  has  been  dissolved  1  teaspoonful  soda ;  stir  thoroughly, 
then  add  3  cups  pastry  flour,  1  teaspoon  ginger.  Let  stand 
over  night  in  a  cool  place. 

PEANUT  COOKIES. 
Three-quarters  cup  of  peanuts,  1  cup  pastry  flour,  2  tea- 
spoons baking  powder,  %  teaspoon  salt,  2  tablespoons  butter, 
2  tablespoons  milk,  1  tgg,  y  cup  sugar.  Cream  butter  and 
sugar  together,  then  add  peanuts,  which  have  been  finely 
chopped,  then  milk  and  dry  ingredients.  Mix  well.  Roll  and 
cut  out  and  garnish  by  putting  half  a  peanut  on  each  cookie. 
This  makes  3  dozen  small  cookies.  One  quart  peanuts  in  the 
shell  will  be  enough.  Bake  only  long  enough  to  brown.  A  nice 
substitute  for  macaroons.  Miss  Bailey,  Maiden,  Mass. 

BANANA  FRITTERS. 

Two  eggs  (beaten  separately),  1  cup  sour  milk,  1  teaspoon 
soda,  2  cups  flour,  pinch  of  salt,  2  or  3  bananas  or  peaches 
sliced  or  apples  chopped.  Have  lard  hot  and  cook  like  dough- 
nuts. When  cooked  sprinkle  powdered  sugar  over  them.  If 
used  as  dessert  make  a  thick  syrup  to  eat  over  them. 

GINGER  SNAPS. 
One  cup  sugar,  1  cup  molasses,  1  cup  butter,  3  cups  flour, 
1  egg,  1  tablespoonful  of  ginger,  1  tablespoon  of  vinegar,  1 
teaspoon  of  soda  ;  put  boiling  water  over  soda ;  add  just  enough 
more  flour  to  roll  out  very  thin.  Miss  Alma  Soderberg. 

GRAHAM  COOKIES. 
One  cup  thick  sour  cream,  1  teaspoonful  soda  stirred  into 
cream  to  foam,  1  cup  sugar,  1  teaspoonful  cinnamon,  little  salt. 
Mix  with  Graham  flour.     Use  white  flour  for  rolling.     Roll 
very  thin  and  sprinkle  with  sugar.  Mrs.  C.  C.  Cobb. 

AUNT  JANET'S  COOKIES. 
Two  and  one-half  cups  brown  sugar,  2  eggs,  \y2  tablespoons 
melted  butter,  1  teaspoon  soda,  Graham  flour  to  thicken.  Flavor 
with  caraway  seeds   {2y2  teaspoons)   or  chopped  walnuts  or 
raisins.  Miss  Janet  Vance. 

113 


CREAM  COOKIES. 

Three  eggs,  2  cups  sugar,  1  cup  butter  and  lard  {l/2  each), 
3  teaspoons  baking  powder,  }i  cup  cream  (never  use  milk), 
flour  to  handle.  These  cookies  are  delicious  if  chopped  nuts 
are  sprinkled  on  top.  Mrs.  E.  J.  Bowes,  Jr. 

COOKIES.      . 

Two  cups  sugar,  1  cup  butter,  1  cup  sour  cream,  4  eggs 
beaten  separately ;  add  part  of  cream  to  beaten  yolks  and  1 
level  teaspoonful  soda  to  the  rest  of  the  cream :  1  teaspoonful 
(large)  baking  powder.  1  saltspoonful  salt,  1  grated  nutmeg. 
Mix  soft  and  roll  out  rather  thick.  Bake  in  quick  oven.  Can 
put  raisin  in  center  of  each  and  sprinkle  with  sugar. 

Mrs.  G.  W.  Powell. 


ICES  AND  ICE  CREAM, 

"And  like  the  snowfall  on  the  river, 
A  moment  zvhite — then  melts  forever." 

— Burns. 

ICE  CREAM. 

Scald  1  pint  milk,  beat  yolks  of  4  eggs  and  beat  in  thor- 
oughly with  beater  1  scant  cup  granulated  sugar  and  pinch  of 
salt.  Turn  boiling  milk  over  this  and  mix  thoroughly :  then 
put  back  in  double  boiler  and  stir  constantly  till  it  thickens. 
Strain  immediately,  and  when  cold  add  %  pound  candied 
cherries  cut  fine,  a  tablespoonful  of  brandy  and  small  teaspoon- 
ful vanilla.    Just  before  freezing  add  ]A  pint  cream,  whipped. 

Mrs.  W.  A.  Stiles'  recipe,  and  very  fine. 

MAPLE  SYRUP  ICE  CREAM. 

Two  cups  maple  syrup,  yolks  of  8  eggs,  1  quart  cream. 

Anna  Soderberg. 

PISTACHIO  ICE  CREAM. 

One  quart  cream,  1  pint  milk.  lr/2  cups  sugar,  whites  of  4 
eggs  beaten  stiff,  1  teaspoonful  or  more  of  pistachio  extract, 

114 


1  cupful  of  almonds  blanched  and  powdered  fine.     Cream 

should  be  partly  frozen  before  nuts  are  added. 

Minnie  Lewis  Fix  en. 

BISQUE. 

One  pint  cream,  \T/2  dozen  macaroons,  2-3  cup  pulverized 
sugar.  Whip  cream  stiff,  roll  macaroons  and  sugar  together 
and  stir  in  slowly.    Pack  in  ice  and  salt  3  hours  before  serving. 

BURNT  SUGAR  ICE  CREAM. 

Take  ]/2  pound  of  sugar,  brown  half  of  it  in  a  saucepan ;  stir 
in  sufficient  water  to  bring  to  a  liquid  state ;  add  the  other 
sugar,  with  1  pint  of  milk  and  4  eggs  well  beaten ;  flavor 
strongly  with  lemon  or  vanilla,  and  freeze. 

TUTTI-FRUTTI  ICE  CREAM. 

Make  a  custard  of  5  well  beaten  eggs,  1  quart  of  milk  and 

2  cups  of  sugar :  flavor.  When  cold  add  1  pint  rich  cream. 
When  half  frozen  add  1  small  wine  glass  of  sherry  and  y2 
pound  of  candied  cherries  and  pineapple  cut  in  small  pieces. 
Continue  to  freeze.  I  use  as  flavoring  T/2  teaspoonful  lemon, 
y2  teaspoonful  orange  and  V2  teaspoonful  vanilla. 

Mrs.  0.  H.  Watson. 

FROZEN  CREAM  DE  MENTHE. 

One  quart  water,  %  cup  sugar :  boil  20  minutes :  when  cold 
add  V2  cup  creme  de  menthe  syrup.  Freeze,  garnish  with 
green  creme  de  menthe  cherries.  Mrs.  C.  M.  Smith. 

NUT  ICE  CREAM. 

Put  y2  cup  granulated  sugar  in  a  saucepan  over  the  fire  until 
melted  and  a  golden  brown.  Add  y2  cup  boiling  water  and  let 
it  simmer  10  minutes.  Scald  1  pint  of  thin  cream  in  a  double 
boiler  until  scalding  hot.  Add  y2  cup  sugar,  V%  teaspoon  salt 
and  the  caramel.  Stir  until  sugar  is  melted  :  then  set  away  to 
cool,  stirring  it  quite  often.  When  ready  to  freeze  stir  in  1  pint 
of  whipped  cream  and  1  cup  of  pecans  chopped  fine.  Prepare 
the  nuts  while  the  cream  is  cooling,  being  careful  to  remove 
all  of  the  brown,  puckery  substance  in  the  folds  of  the  nuts. 

115 


Rinse  thoroughly  in  boiling  water  and  dry  them  thoroughly, 
then  chop  fine.  Add  to  the  cream  and  freeze  until  stiff.  Then 
remove  the  beater,  pack  in  mould  if  so  desired,  and  let  ripen 
for  about  2  hours. 

SULTANA  ROLL. 

Make  a  custard  of  1  pint  milk,  1  cup  of  sugar,  1  tablespoon 
flour,  1  egg  and  %  teaspoon  salt.  Cook  20  minutes,  stirring 
frequently,  then  strain  and  cool.  Add  1  quart  of  ordinary 
cream.  Flavor  with  vanilla  (color  with  coloring  paste  if 
desired).  Freeze,  then  line  mould  about  1  inch  deep.  Fill 
the  hollow  with  sweetened  whipped  cream  to  which  has  been 
added  Sultana  raisins  which  have  been  soaked  in  brandy  4 
hours.  Pack  in  ice  and  salt  and  let  stand  4  hours  before 
serving.  Mrs.  Wall. 

CARAMEL  MOUSSE. 

Stir  1  cup  of  granulated  sugar  over  the  fire  constantly  until 
it  is  a  golden  brown.  Do  not  let  it  get  too  brown  or  it  will  be 
bitter.  Let  it  cool  a  little,  then  add  1  cup  of  hot  milk  and  stir 
over  hot  water  until  the  caramel  is  all  dissolved.  Beat  the 
yolks  of  4  eggs  until  thick,  add  a  little  of  the  hot  caramel  mix- 
ture, and  when  well  mixed  with  the  eggs  stir  into  the  rest  of 
the  mixture  and  stir  until  quite  cold.  Flavor  with  1  teaspoon 
vanilla  and  beat  until  thoroughly  blended.  Whip  3  cups  of 
cream  very  stiff  and  fold  in  the  caramel  mixture  thoroughly. 
Turn  into  a  quart  mold,  butter  the  edges  of  the  cover,  put  on 
tight  and  pack  in  ice  and  salt.  Let  stand  about  4  hours  before 
serving. 

PRUNE  MOUSSE. 

Wash  and  place  in  earthen  or  granite  dish  y2  pound  Cali- 
fornia prunes,  over  which  pour  while  hot  \y2  cups  of  water 
in  which  4  tablespoonfuls  of  granulated  sugar  have  been  boiled 
until  clarified.  Let  stand  over  night,  or  until  prunes  are  fully 
swollen.  Remove  pits  and  cut  primes  in  quarters  and  place  in 
mold,  over  which  pour  the  following  sago  jelly  and  place  on 
ice  or  in  cool  place  to  harden.  Serve  with  "  Marshmallow 
Cream." 

116 


SAGO    JELLY. 

To  1  quart  of  water  put  6  heaping  tablespoonfuls  of  sago. 
Let  stand  a  half  hour  or  more,  then  boil  to  a  jelly.  Stir  all  the 
time  while  boiling.  A  pinch  of  salt  may  be  added  if  desired. 
Partially  cool  before  pouring  over  prunes. 

MARSH  MALLOW   CREAM   FOR  PRUNE  MOUSSE. 

One  cup  granulated  sugar,  y2  cup  water,  %  pound  good 
marshmallow  candy.  Boil  sugar  and  water  until  it  threads. 
Remove  from  fire  and  put  into  it  while  hot  the  marshmallow 
candy.  When  dissolved,  beat  to  the  consistency  of  cream 
(only),  adding  the  well  beaten  white  of  1  egg  gradually  while 
beating. 
Mrs.  M.  F.  Cressey,  304  Eighteenth  Street,  Milwaukee,  Wis. 

CARAMEL  MOUSSE. 

One  cup  maple  syrup,  4  egg  yolks,  1  pint  whipping  cream; 
boil  syrup  until  it  thickens  a  little,  pour  into  the  egg  yolks, 
which  have  been  beaten  stiff ;  put  in  double  boiler  and  stir  until 
thickens,  then  beat  until  cold;  add  whipped  cream  and  stir  in. 
Put  in  mold  and  pack  in  ice  3  hours.  Seal  mold  with  lard 
before  packing.  Mrs.  I.  J.  Bryan. 

COFFEE  MOUSSE. 

One  pint  cream  whipped  stiff,  y2  cup  very  strong  coffee,  1 
scant  cup  sugar  dissolved  in  coffee,  4  egg  yolks  beaten.  Mix 
coffee,  sugar  and  eggs,  stir  in  whipped  cream.  Pour  in  mold, 
seal  mold  with  lard,  pack  in  salted  ice  3  hours. 

Mrs.  E.  C.  Noe. 

This  Vatican  punch  was  first  made  for  Pope  Pius  VI  at 
the  time  Napoleon  entered  Italy,  1797.  A  son  of  the  chief 
confectioner  to  the  Pope,  named  Nolas,  ran  away  from  his 
father  and  united  his  fortunes  with  the  French.  He  later 
became  the  favorite  cook  to  the  Empress  Josephine  and  after 
her  death  to  the  Russian  Prince  Lieven,  whom  he  accompanied 
to  London,  where  the  prince  was  appointed  ambassador  to  the 
court  of  St.  James.  This  Italian  made  the  Papal  beverage  for 
the  Prince's  table.  The  Prince  procured  the  recipe  and  per- 
mitted a  few  of  his  friends  to  copy  it.  It  has  been  passed  down 
from  one  generation  to  another  to  the  present.  G.  T. 

117 


VATICAN  PUNCH. 

Two  pineapples,  1  dozen  lemons,  2  pounds  of  sugar,  2  pints 
of  champagne,  1  pint  of  Jamaica  rum,  1  quart  of  water.  Grate 
the  pineapple  and  strain.  Pare  the  lemons,  removing  all  pith ; 
wash,  crush  and  strain.  Make  a  syrup  of  the  sugar  and  water, 
add  the  juice  of  the  pineapple  and  freeze.  Beat  the  whites  of 
the  eggs  till  they  are  stiff ;  add  1  tablespoon  of  sugar  for  each 
egg,  and  the  juice  of  the  lemons.  Pour  this  into  freezer  with 
the  pineapple  and  mix  thoroughly.  Before  serving  add  a  gill 
of  rum  to  each  quart  of  the  mixture  and  a  pint  of  champagne 
to  each  2  quarts.    Return  to  freezer  and  chill. 

Mrs.  Guy  Magee. 

FROZEN  EGGNOGG. 

One  quart  cream,  6  eggs,  1  cup  sugar,  4  tablespoonfuls 
sherry  wine,  2  tablespoonfuls  brandy.  Beat  yolks  of  eggs  and 
add  sugar ;  scald  cream ;  pour  over  eggs  and  sugar.  Put  in 
double  boiler  and  cook  until  nice  custard.  When  cold  and 
ready  to  freeze  beat  whites  of  eggs  and  add  brandy  and  wine. 

Mrs.  C.  A.  Burton. 

LEMON  SHERBET. 

Two  cups  sugar,  juice  of  3  lemons,  1  quart  of  milk,  whites 
of  3  eggs  well  beaten  and  added  after  it  is  partly  frozen. 

Anna  Soderberg. 

TUTTI-FRUTTI  PUNCH. 

Boil  together  for  5  minutes  1  quart  of  water  and  1  pound  of 
sugar;  add  the  grated  rind  of  2  lemons  and  4  oranges  and 
continue  boiling  for  5  minutes  longer.  Strain  the  syrup 
through  cheesecloth  and  add  1  quart  of  cold  water.  Extract 
the  juice  from  the  lemons  and  oranges,  mix  with  2  dozen 
Malaga  grapes  cut  in  half  and  seeded,  two  sliced  tangerine 
oranges,  4  slices  of  pineapple  and  1  pint  bottle  of  Maraschino 
cherries  with  their  liquor.     Serve  well  iced. 

Mrs.  O.  H.  Watson. 

COFFEE  ICE. 

One  pint  of  the  strongest  coffee,  1  pint  of  richest  cream. 
Sweeten  and  freeze. 

118 


RASPBERRY  ICE. 

One  quart  of  rich  cream,  1  quart  of  crushed  raspberries. 
Sweeten  and  freeze. 

CAFE  PARFAIT. 
To  1  pint  of  thick  add  %  cup  of  powdered  sugar,*  % 
cup  very  black  coffee  and  1  teaspoon  vanilla.  Whip  the 
mixture  and  as  the  froth  rises  skim  it  off  and  place  carefully 
on  a  skimmer.  Continue  to  whip  and  skim  until  no  more  froth 
rises.  Let  stand  in  a  very  cold  place  for  15  minutes,  then  turn 
the  froth  into  a  solid  mold  with  a  tightly  fitting  cover.  Pack 
in  ice  and  salt  for  3  or  4  hours  before  serving.  /.  W.  G. 

LEMON  GINGER  SHERBET. 
Four  lemons,  4  ounces  crystallized  ginger,  2  cupfuls  sugar, 
4  cupfuls  boiling  water.  Shave  off  peel  from  2  lemons  in  thin 
parings ;  also  shave  ginger  in  small  pieces.  Pour  boiling  water 
on  them  and  let  it  steep  15  minutes.  Squeeze  lemons,  add  sugar 
and  after  removing  parings  add  water  and  ginger  to  lemon 
juice  and  sugar.  Stir  until  dissolved.  When  cold  freeze  as 
usual.  Mrs.  N.  E.  Johnson. 

PARFAIT. 

One  pint  of  triple  cream  whipped  until  stiff,  whites  of  3  eggs 
beaten  and  add  to  cream,  1  teaspoonful  of  vanilla.  Put  in  mold 
and  freeze  4  hours.  Serve  with  whipped  cream  and  candied 
cherries  put  around  it.    Sweeten  to  taste.      Miss  J.  A.  Drake. 

FROZEN  CHARLOTTE  RUSSE. 

One-half  box  Knox  gelatine.  Dissolve  in  2  cups  of  milk; 
10  eggs,  whites  only  beaten  stiff ;  1  quart  triple  cream  whipped 
stiff,  Y\  pint  sherry  wine,  1  teaspoonful  of  vanilla.  Put  in 
freezer  and  freeze  as  you  would  ice  cream.  Remove  dasher 
and  pack.     This  is  delicious.  Miss  Drake. 

FROZEN  EGGNOGG. 
One  and  a  half  pints  cream,  1  scant  cup  sugar,  3  eggs, 
flavoi  ing.  Heat  cream  in  double  boiler ;  beat  yolks  of  eggs  with 
sugar,  add  to  cream  and  cook  to  the  consistency  of  thick 
cream.  When  cool  add  J/2  nutmeg  grated,  2  tablespoonfuls 
brandy  and  2  tablespoonfuls  sherry  (or  New  England  rum,  if 

119 


preferred).    When  ready  to  freeze  add  beaten  whites  of  eggs; 
freeze.  Mrs.  E.  J.  Bowes. 

LEMON  SHERBET. 

One  pint  cold  water,  juice  of  3  lemons,  \y2  cups  granulated 
sugar,  whites  of  3  eggs.  Stir  in  juice  of  the  lemons  into  the 
water;  add  the  sugar.  Put  in  freezer  and  stir  until  nearly 
frozen.  Then  add  the  beaten  whites  of  the  eggs  and  stir  only 
enough  to  mix  thoroughly.  It  should  be  as  white  as  snow  or 
ice  cream.  Ida  S.  Downs. 


PRESERVES. 

'*  A  perpetual  feast  of  nectared  sweets." 

WINDSOR  MARMALADE. 

One  dozen  oranges,  4  lemons,  12  pints  of  water,  12  pounds  of 
sugar.  Slice  oranges  and  lemons  very  thin  and  soak  them  in 
the  water  for  48  hours.  Boil  the  mixture  down  to  one-half 
the  quantity  and  add  the  sugar.  Boil  again  until  it  jellies.  Use 
an  orange  saw  for  slicing  and  a  porcelain  kettle  for  the  boiling. 
Heat  the  sugar  in  a  slow  oven  before  adding  it  to  the  orange. 

Mrs.  Guy  Magee. 

CHERRY  CONSERVE. 

Three  pounds  stoned  cherries  (4  quart  boxes),  2  pounds 
seeded  raisins,  4  large  oranges,  4  pounds  sugar.  Chop  oranges 
fine ;  steam  raisins  20  minutes,  then  chop  them  coarse ;  add 
cherries,  oranges  and  sugar.  Boil  20  minutes  and  put  in  jelly 
glasses.  Mrs.  H.  S.  Harris. 

CITRON  PRESERVES. 
Get  good  solid  citron,  pare  off  rind,  seed,  cut  in  3  slices 
2  inches  long;  weigh,  put  in  preserving  kettle  with  water 
enough  to  cover.  Boil  1  hour.  Take  out  citron  and  to  the 
water  add  as  much  sugar  as  there  is  melon  by  weight.  Boil 
until  quite  thick,  replace  melon,  add  2  thinly  sliced  lemons 
if  small  or  1  large  to  each  pound  of  fruit.  Boil  20  minutes, 
take  out  fruit,  boil  syrup  until  thick  molasses ;  pour  over  fruit, 
seal  quickly.  Mrs.   James  Flanigan. 

120 


BAR  LE  DUC. 

To  4  quarts  of  red  or  white  currants  add  1  jar  of  strained 
honey.    Cook  20  minutes.  Mrs.  John  Vance  Cheney. 

THE  FOUR  MEASURES. 

One  quart  of  stoned  cherries,  1  quart  of  red  currants,  1  quart 
of  red  raspberries,  1  quart  of  gooseberries.  Add  equal  amount 
of  sugar  and  boil  as  for  jelly.  Mrs.  Fred  Hubbard. 

PINEAPPLE  AND  STRAWBERRY  JAM. 

One  large  pineapple  to  every  4  boxes  of  strawberries.  Pare 
pineapple  with  silver  knife,  remove  eyes,  and  shred  with  a 
silver  fork.  Weigh  and  add  an  equal  weight  of  sugar.  Stand 
aside  over  night  or  for  a  few  hours  at  least.  Weigh  straw- 
berries, wash,  hull  and  add  equal  weight  sugar.  Also  stand 
aside.  Then  bring  strawberries  and  sugar  slowly  to  a  boil. 
Remove  strawberries  from  syrup  with  a  silver  salad  fork  or 
other  large  fork  to  a  platter  and  set  in  sunshine.  Put  pine- 
apple and  pineapple  syrup  into  strawberry  syrup  and  cook 
until  pineapple  is  tender  and  syrup  is  quite  thick.  Test  a  little 
on  a  saucer.  Now  return  strawberries  to  pineapples  and  syrup 
and  bring  again  to  boil,  stirring  continually.  Pour  in  jelly 
glass.  When  cold  cover  with  paraffin.  Some  tastes  might 
prefer  more  pineapple,  say  1  cup  of  pineapple  to  2  of  straw- 
berries, always  taking  an  equal  weight  of  sugar  of  each,  not 
measure.  Mrs.  N.  E.  Johnson. 

PEAR  CHIPS. 

Eight  pounds  pears,  6  pounds  sugar,  6  lemons  and  the  rinds 
of  3,  y2  pound  preserved  ginger.  Slice  the  pears  on  a  cabbage 
sheer,  slice  ginger  and  lemons,  removing  lemon  seeds.  Put  the 
material  in  jars  in  layers,  let  stand  24  hours,  then  cook  until 
clear,  and  can.  Anna  Mitchell,  Albany,  N.  Y. 

ORANGE  STRAWS. 

Put  orange  peel  in  a  weak  brine  for  3  or  4  days,  changing 
water  each  day.  Then  scrape  out  as  much  as  possible  of  inner 
white  skin  and  cut  peel  into  narrow  strips  with  scissors.  Put 
strips,  or  straws,  on  stove  with  enough  water  to  cover  and  let 
boil  for  10  or  15  minutes,  drain  and  repeat  the  process.    After 

121 


draining  again,  return  to  fire  with  1  cup  of  sugar  and  y2  cup 
of  water  (this  quantity  enough  for  peelings  of  6  oranges). 
Cook  down  slowly  until  syrup  is  nearly  absorbed  by  orange 
peel.  Then  remove  with  a  silver  fork  and  place  in  waxed 
paper,  well  sprinkled  with  sugar.  Grace  Gruber  Cloyes. 

BAKED  APPLES  WITH  CREAM  OF  WHEAT. 

Pare  and  remove  the  cores  from  tart  apples,  fill  cavities  with 
sugar,  add  a  few  spoonfuls  of  water.  Bake  until  tender,  turn- 
ing to  keep  them  whole.  Serve  hot,  filling  the  centers  with 
well  cooked  cream  of  wheat.    Serve  with  whipped  cream. 

SAGO  JELLY. 

Sago  jelly  is  a  nice  dish  for  an  invalid.  Add  6  tablespoon- 
fuls  of  sago  to  a  quart  of  boiling  water  and  stir  frequently  until 
it  has  formed  a  thick  jelly.  Sweeten  with  5  or  6  tablespoonfuls 
of  sugar  and  flavor  with  vanilla,  nutmeg,  cinnamon  or  lemon. 
Pour  it  into  small  molds  while  it  is  still  hot  and  when  cold 
serve  with  a  little  cream. 

WATERMELON  PRESERVE. 

Take  the  red  part  of  a  good  sized  watermelon  and  all  of  the 
juice ;  boil  till  it  is  almost  a  jam ;  add  5  pounds  of  granulated 
sugar;  boil  an  hour,  stirring  often,  so  it  will  not  burn.  Take 
it  off  from  the  fire  and  while  still  boiling  hot  add  a  15-cent 
bottle  of  vanilla.    Put  up  in  glasses.       Mrs.  Charles  Berrall. 

HOW  TO  PRESERVE  A  HUSBAND. 

Be  careful  in  your  selection,  do  not  choose  too  young  and 
take  only  such  varieties  as  have  been  reared  in  a  good  moral 
atmosphere.  When  once  decided  upon  and  selected,  let  that 
part  remain  forever  settled,  and  give  your  entire  thought  to 
preparation  for  domestic  use.  Some  insist  on  keeping  them  in 
a  pickle,  while  others  are  constantly  getting  them  into  hot 
water.  Even  poor  varieties  may  be  made  sweet,  tender  and 
good  by  garnishing  them  with  patience  well  sweetened  with 
smiles  and  flavored  with  kisses,  to  taste ;  then  wrap  well  in  a 
mantle  of  charity,  keep  warm  with  a  steady  fire  of  devotion  and 
serve  with  peaches  and  cream.  When  thus  prepared  they  will 
keep  for  years.  Aunt  Sarah. 

122 


SPICED  RHUBARB. 

Peel  and  slice  thin  5  pounds  of  rhubarb,  put  on  a  dish  (not 
tin)  and  sprinkle  with  2  pounds  of  sugar.  Let  stand  over 
night.  In  the  morning  drain  off  the  syrup  into  a  preserve 
kettle,  add  3  pounds  of  sugar  and  a  cup  of  vinegar,  and  set  over 
the  fire.  Tie  3  or  4  dozen  whole  cloves  in  a  little  muslin  bag, 
with  a  piece  of  ginger  root  (not  candied  ginger),  and  a  stick 
of  cinnamon.  Put  into  the  syrup  and  let  boil  until  syrup  is 
thick.  Skim  out  the  spice,  add  the  rhubarb  and  cook  until 
clear.  Take  up  carefully  and  put  into  jars,  to  be  used  as 
needed.    Be  sure  to  get  all  the  strings  off  the  rhubarb. 

Ida  S.  Downs. 

JIM  JAM. 

Five  pounds  of  sugar,  juice  from  5  pounds  of  currants, 
1  quart  red  raspberry  juice  (about  6  boxes  required),  1  pound 
large  raisins  seeded  and  cut  in  two,  2  seedless  oranges  cut  in 
dice  (peel  and  all).    Boil  all  \%  hours.    Serve  with  meats. 

Ida  S.  Downs. 

MIXED  PICKLES. 

One  quart  small  cucumbers,  1  quart  wax  beans,  1  pint  small 
onions,  1  cauliflower  cut  up,  kohlrabi,  carrots  and  root  celery, 
about  a  quart  of  each.  Soak  the  cucumbers  in  salt  water  24 
hours.  Boil  the  other  vegetables  till  tender,  not  soft,  in  sep- 
arate vessels  of  salt  water.  For  the  dressing  take  2y2  quarts 
of  diluted  vinegar,  \l/2  cups  white  sugar,  2  teaspoonfuls  mus- 
tard, 1  teaspoon  curry  powder,  1  scant  cup  flour.  Boil  till 
thick  as  cream.  Pack  the  vegetables  in  glass  jars,  adding  1 
small  red  pepper,  cut  in  strips,  to  each  can.  Pour  the  hot 
dressing  over  and  seal.  Elizabeth  Crosby. 

MARMALADE. 

Three  cups  chopped  pieplant,  1  cup  chopped  pineapple,  1 
orange  juice  and  grated  rind,  5  cups  sugar.  Cook  till  thick,  then 
add  ]/z  pound  chopped  almonds  and  lastly  the  juice  of  1  lemon. 
This  makes  6  jelly  glasses,  and  it  is  very  fine.      Mrs.  Crosby. 

HEAVENLY  HASH. 

One  quart  gooseberries,  1  pint  red  currants,  1  pint  red  rasp- 
berries, 1  pineapple  chopped,  1  pound  English  walnuts  chopped 

123 


5^  pound  chopped  raisins  if  liked,  8  cups  sugar.     Cook  until 
thick.    Makes  14  or  15  jelly  glasses  full. 

CONSERVE. 

Eight  cups  currants  or  gooseberries,  8  cups  sugar,   1   cup 
chopped  raisins,  3  oranges.    Cook  20  minutes. 

Elisabeth  Crosby. 


PICKLES, 

"  Where's  the  peck  of  pickled  peppers  Peter  Piper  picked?  " 

COLUMBIA  CHUTNEY. 

Pare  and  quarter  15  large  and  very  sour  apples  and  chop  very 
fine,  together  with  2  green  peppers  (from  which  the  seeds  have 
been  taken),  a  cupful  of  stoned  raisins  and  2  onions.  Place  in 
a  glazed  kettle,  add  a  quart  of  vinegar  and  simmer  2  hours. 
Now  put  in  2  cups  brown  sugar  and  2  tablespoons  each  mus- 
tard seed,  ground  ginger  and  salt.    Cook  slowly  1  hour  longer. 

Mrs.  R.  W.  Murison. 

CHOW  CHOW. 

One  quart  small  onions,  2  quarts  small  cucumbers,  1  quart 
green  beans,  2  quarts  cauliflower,  8  green  peppers  sliced.  Soak 
all  in  brine  24  hours.  Then  let  come  to  a  boil  in  the  brine.  To 
2  quarts  good  cider  vinegar  add  8  tablespoons  dry  mustard, 
\y2  cups  flour,  %  ounce  tumeric.  Boil  all  together  until  well 
cooked.    Then  pour  over  pickles,  which  have  been  drained. 

CHOPPED  PICKLES. 

One  peck  of  green  tomatoes,  6  or  8  onions  chopped  fine.  Let 
them  stand  over  night  with  a  cupful  of  salt  sprinkled  through 
the  layers.  In  the  morning  drain  through  a  colander.  Cook 
20  minutes  in  2  quarts  of  water,  drain  off  that  liquid,  add  to 
pickle  4  cups  of  vinegar,  3  chopped  red  peppers,  a  little  stick 
cinnamon.    Boil  15  minutes ;  stir  to  keep  from  burning. 

Mrs.  Harris, 

124 


CANADIAN  TOMATO  MUSTARD. 

One  gallon  ripe  tomatoes ;  boil  and  strain ;  add  1  quart  malt 
vinegar,  1  pound  white  sugar,  1  ounce  white  pepper,  1  ounce 
whole  alspice,  %  pound  salt,  y^  pound  best  mustard,  1  green 
pepper,  slash  and  put  in  whole.  Boil  2  hours,  take  out  pepper 
and  allspice.    Bottle  when  cold.  Mrs.  J.  S.  Johns. 

CURRANT  SOY. 

Five  pounds  ripe  currants,  3  pounds  sugar,  1  pint  of  vine- 
gar, 2  tablespoonfuls  salt,  1  tablespoonful  cloves,  1  tablespoon- 
ful  allspice  and  1  tablespoonful  pepper,  1  tablespoonful  cinna- 
mon.   Cook  1  hour.    Put  in  jars  and  cover  with  paraffin. 

Mrs.  F.  F.  Caine. 

TOMATO  PICKLE  WITH  RAISINS. 
One  peck  green  tomatoes,  12  large  onions,  4  green  peppers, 
2  red  peppers,  6  stalks  celery,  2  pounds  seeded  raisins,  3  pounds 
brown  sugar,  1  quart  vinegar,  mixed  spices  and  cinnamon  to 
taste.  To  prepare  the  pickle  slice  tomatoes  and  chop  the 
onions ;  cut  celery  into  inch  lengths ;  scald  tomatoes  in  vinegar 
(enough  to  cover)  until  tender.  Then  put  a  layer  of  tomatoes 
in  crock,  then  celery,  raisins  and  onions ;  add  spices,  1  quart 
fresh  vinegar.    Heat  4  times  (all  together),  4  mornings. 

Mrs.  H.  S.  Harris. 

CHILI  SAUCE. 

Twenty-four  large  tomatoes,  4  green  peppers,  4  large  onions, 
1  bunch  celery,  4  cups  vinegar,  1  cup  grated  horseradish,  4 
tablespoonfuls  sugar,  3  tablespoonfuls  salt,  3  tablespoonfuls 
ginger,  3  tablespoonfuls  ground  cloves,  2  tablespoonfuls  allspice 
1  tablespoonful  mace,  1  tablespoonful  pepper  (red).  Chop 
celery,  peppers,  onions  and  tomatoes.  Tie  spices  in  bag  and  boil 
together  \]/2  hours.  Mrs.  Macquarrie. 

PICKLES  IN  OIL. 
Wash  100  small  cucumbers,  3  pints  small  white  onions,  %. 
cup  of  white  pepper  or  2  or  3  red  peppers  sliced,  y2  cup  celery 
seed,  1  teacup  of  oil,  more  if  you  desire  it.  To  prepare  the 
pickle,  put  a  layer  of  cucumbers,  then  a  layer  of  onions,  sprin- 
kle through  the  layers  1  cup  of  salt;  let  stand  5  hours,  or  all 
night ;  rinse  off  through  colander ;  add  spices,  oil  and  vinegar 
to  cover ;  stir  well.    Seal  in  Mason  jars.      Mrs.  H.  S.  Harris. 

us 


GRAPE  CATSUP. 

Six  pounds  of  grapes,  4  pounds  of  sugar,  1  pint  of  vinegar, 
1  tablespoonful  each  of  cinnamon  and  allspice,  y2  tablespoonful 
cloves.    Rub  the  grapes  through  a  sieve.    Simmer  2y2  hours. 

PICKLED  PEPPERS. 

To  2  dozen  large  green  peppers,  y2  gallon  cider  vinegar,  y2 
teacup  sugar,  ]/2  small  head  of  cabbage,  red  or  white,  3  dozen 
small  silver  skin  onions,  an  ounce  of  celery  seed  and  2  tablespoon- 
fuls  grated  horseradish.  Cut  the  peppers  in  half  and  remove  the 
seeds ;  put  peppers  in  strong  salt  water  over  night.  Cut  the 
cabbage  on  a  cabbage  cutter;  add  the  celery  seed  and  onions 
and  horseradish.  Drain  the  peppers  and  stuff  with  the  cab- 
bage, etc.  Tie  the  halves  together  and  place  in  a  stone  jar. 
Heat  the  vinegar,  with  sugar,  to  the  boiling  point,  and  pour 
over  the  peppers,  leaving  them  uncovered  until  cool.  Then 
cover  securely  and  put  in  a  cool  place.  About  the  third  day 
they  will  be  ready  to  serve.  Mrs.  N.  B.  Lewis. 

TOMATO  KETCHUP. 
One  peck  ripe  tomatoes,  2  large  or  3  small  green  peppers,  3 
large  or  4  small  onions,  4  tablespoonfuls  salt,  1  cupful  brown 
sugar,  3  cupfuls  vinegar ;  1  large  stick  cinnamon,  y2  table- 
spoonful whole  cloves,  J/2  tablespoonful  whole  allspice,  1  table- 
spoonful whole  ginger,  y2  tablespoonful  mustard  seed,  y2 
tablespoonful  celery  seed,  in  a  small  cheesecloth  bag.  Chop 
onions  and  peppers  fine  and  cut  up  tomatoes.  Boil  until  tender, 
about  1  hour.  Squeeze  hard  through  a  fruit  press  till  all  pulp 
except  skin  and  seeds  are  through.  Return  to  clean  kettle 
with  sugar,  salt,  vinegar  and  spices  in  a  bag.  Simmer  slowly, 
stirring  often,  until  slightly  thick,  or  very  thick,  if  desired, 
from  1^  to  3  r^urs.  This  makes  a  light  colored  ketchup, 
which  children  can  partake  of.  If  liked  darker  and  richer  use 
ground  spices  instead.  Mrs.  N.  E.  Johnson. 

BTTCK-EN-BRECK. 
One  peck  of  green  tomatoes,  y2  peck  of  ripe  tomatoes,  12 
onions,  12  peppers  (6  green,  6  ripe),  1  large  head  of  cabbage. 
Chop  all  except  ripe  tomatoes,  salt  heavy  and  drain  over  night. 
In  the  morning  add  the  ripe  tomatoes  skinned  and  sliced,  2 
tablespoons  allspice,  1  of  pepper,  1  of  mace  and  a  quart  of 

126 


vinegar  which  has  been  boiled  with  3  pounds  of  brown  sugar, 
and  boil  all  together  for  3  hours.  When  done  add  cold  vinegar 
enough  to  cover  it.  Mrs.  Seymour  Jones. 

GREEN  TOMATO  PICKLES. 
Wash  green  tomatoes  and  slice  rather  thin ;  salt  them  thor- 
oughly, 1  cup  of  salt  to  a  peck  of  tomatoes ;  salt  in  layers.  Let 
stand  over  night,  drain  in  the  morning;  allow  3  pounds  of 
sugar  to  3  quarts  cider  vinegar.  Put  sugar  and  vinegar  to 
boil,  when  it  boils  set  off  from  fire  and  remove  the  scum  if  any 
appears.  Slice  3  onions,  3  green  peppers  in  thin  strips,  1  table- 
spoonful  ground  cinnamon,  20  whole  cloves,  1  ounce  whole 
allspice,  4  ounces  shaved  horseradish.  Place  vinegar  and  sugar 
again  on  the  fire  and  add  onions,  horseradish  and  spices.  When 
it  boils  add  tomatoes,  press  under  the  vinegar  and  bring  to  a 
quick  boil,  then  remove  from  the  fire  at  once. 

Mrs.  I.  Jennings  Bryan. 


CANDY, 

Roly-poly,  isn't  he  fat? 

Plump  as  a  peach;  yes,  more  than  that. 

Candy  was  his  hourly  cry, 

Candy  zvas  his  bosom's  sigh. 

CANDIED  VIOLETS. 

Remove  the  green  stalks  from  the  freshly  picked  violets. 
Boil  good  cane  sugar  to  the  blow  (drop  in  ice  water  and  if 
after  remaining  there  a  few  seconds  it  can  be  drawn  into  long 
threads  between  thumb  and  first  finger  it  is  at  the  "blow"). 
Add  violet  flavor  or  violet  extract  and  enough  plum  purple  food 
color  to  make  it  a  good  violet,  then  throw  in  the  violets  and 
again  bring  the  sugar  to  the  blow.  Draw  the  pan  to  the  side  of 
the  stove  and  rub  the  sugar  against  the  side  of  the  pan  until  it 
whitens,  then  stir  it  well  together,  till  the  sugar  separates  from 
the  flowers.  Now  turn  the  flowers  onto  a  sieve.  Lift  off  any 
loose  sugar  and  place  in  oven  to  dry.  For  rose  leaves  use  rasp- 
berry-red food  color  and  rose  flavoring.  For  peppermint  leaves 
use  grape-green  food  color  and  peppermint  extract  or  oil. 

Anna  Rugby. 

127 


ALMOND  MACAROONS. 

Pour  boiling  water  on  half  a  pound  of  almonds ;  take  skins 
off  and  throw  into  cold  water  for  a  few  moments ;  then  take  out 
and  pound  to  a  smooth  paste,  adding  a  tablespoon  of  essence 
of  lemon.  Add  1  pound  of  pulverized  sugar  and  whites  of  3 
eggs  and  work  the  paste  well  together  with  back  of  spoon. 
Dip  the  hands  in  water  and  roll  mixture  into  balls  the  size  of 
a  nutmeg  and  lay  on  buttered  paper  an  inch  apart.  When  done 
dip  the  hands  in  water  and  pass  over  the  macaroons  gently, 
making  the  surface  smooth  and  shining.  Set  in  cool  oven  ^ 
hour.  If  this  recipe  is  strictly  followed  the  macaroons  will 
be  found  equal  to  anv  made  bv  professional  confectioners. 

Mrs.  L.  S.  W. 

LEMON  CANDY. 

Take  a  pound  of  loaf  sugar  and  a  large  cup  of  water,  and 
after  cooking  over  a  slow  fire  half  an  hour  clear  with  a  little 
hot  vinegar,  take  off  the  scum  as  it  rises,  testing  by  raising 
with  a  spoon,  and  when  the  "threads"  will  snap  like  glass,  pour 
into  a  tin  pan  and  when  nearly  cold  mark  in  narrow  strips  with 
a  knife.  Before  pouring  into  the  pan,  chopped  cocoanut, 
almonds,  hickory  nuts  or  Brazil  nuts,  cut  in  slices,  may  be 
stirred  into  it.  Mrs.  Nellie  L.  Giles. 

BUTTERNUT  CANDY. 

Two  cups  maple  sugar,  1  cup  white  sugar,  1  cup  cream,  1 
teaspoonful  butter.  Boil  until  it  hardens  in  water.  Add  1  cup 
butternut  meats  (broken  into  small  pieces)  ;  pour  into  a  but- 
tered tin.    When  cool  mark  into  squares.    Mrs.  N.  B.  Lewis. 

WELLESLEY  MARSHMALLOW  FUDGE. 

Heat  2  cups  of  granulated  sugar  and  1  cup  of  rich  milk 
(cream  is  better).  Add  2  squares  of  bakers'  chocolate  and 
boil  until  it  hardens  in  cold  water.  Just  before  it  is  done  add 
a  small  piece  of  butter,  then  begin  to  stir  in  marshmallows, 
crushing  and  beating  them  with  a  spoon.  Continue  to  stir  in 
marshmallows  after  the  fudge  has  been  taken  from  the  fire 
until  y2  pound  has  been  stirred  into  the  fudge.  Cool  in  sheets 
Y^  inch  thick  and  cut  in  cubes.  Mrs.  Hubbard. 

J  28 


CREAM  CANDY. 

Two  cups  of  sugar,  1  tablespoon  vinegar,  enough  water  to 
cover  the  sugar.  When  it  starts  to  boil  add  a  piece  of  butter 
the  size  of  a  walnut.  Cook  without  stirring  until  a  spoonful 
dropped  into  cold  water  can  be  rolled  into  a  soft  ball.  Then 
add  1  teaspoon  vanilla,  turn  out  on  a  buttered  platter  and 
when  cool  enough  to  be  handled  pull  until  white. 

Mrs.  Hnrter. 

WALNUT  BRITTLE. 

Three  and  a  half  pounds  granulated  sugar,  2  pounds  of  glu- 
cose, 1  pint  of  molasses,  2  pounds  walnuts,  1  ounce  of  soda. 
Cook  to  310  degrees,  or  until  it  is  brittle. 

Mrs.  Mary  F.  Pease,  Springfield,  III. 

HOARHOUND  CANDY. 

Boil  2  ounces  of  dried  hoarhound  in  \l/2  pints  of  water  for 
about  l/2  hour ;  strain  and  add  Zy2  pounds  brown  sugar.  Boil 
over  a  hot  fire  until  it  is  sufficiently  hard ;  pour  out  in'  flat  well 
greased  tin  trays,  mark  into  sticks  or  small  squares. 

Mrs.  Nellie  L.  Giles. 

BROWN  SUGAR  FUDGE. 

Three  cups  brown  sugar,  1  cup  milk,  and  butter  the  size  of 

a  walnut.     Boil  until  it  hardens  in  water.     Take  from  stove ; 

add  vanilla  ;  beat  until  creamy ;  turn  into  buttered  plate.    Mark 

off  into  squares  when  cool.    Broken  pecan  meats  may  be  added. 

Elizabeth  Gondy  Slocum. 

BALTIMORE  KISSES. 
Beat  the  whites  of  4  small  eggs  to  a  high,  firm  froth ;  stir  into 
it  y2  pound  of  pulverized  sugar ;  flavor  with  essence  of  lemon 
or  rose  and  continue  to  beat  until  very  light;  then  drop  half 
the  size  of  an  egg  and  a  little  more  than  an  inch  apart  on  well 
buttered  letter  paper.  Lay  the  paper  on  a  ^-inch  board  and 
place  in  a  moderate  oven.  Watch  and  as  soon  as  they  begin 
to  look  yellowish  take  them  out.  Or  beat  to  a  stiff  froth  the 
whites  of  2  eggs,  stirring  into  them  very  gradually  2  teacups 
powdered  sugar  and  2  tablespoons  cornstarch.  Bake  on  but- 
tered tins  15  minutes  in  a  warm  oven,  or  until  slightly  brown. 
Chocolate  pulp  is  made  by  adding  2  ounces  grated  chocolate 
mixed  with  the  corn  starch.  Mrs.  W.  W.  W. 

129 


BUTTER  SCOTCH. 

Three  cupfuls  white  sugar,  y2  cup  water,  y2  cup  vinegar  or 
y2  teaspoon  of  cream  of  tartar,  1  tablespoon  butter  and  8  drops 
extract  of  lemon.  Boil  without  stirring  till  it  will  snap  and 
break  when  dropped  in  cold  water.  Just  before  taking  from 
fire  add  34  teaspoon  of  soda.  Pour  into  well  buttered  biscuit 
tins  34  m°h  thick ;  mark  off  into  inch  squares  when  partly  cold. 

COCOANUT  DROPS. 

One  pound  cocoanut,  y2  pound  powdered  sugar  and  the 
white  of  an  egg.  Work  all  together  and  roll  into  little  balls  in 
the  hand,  and  bake  on  buttered  tins.  C.  W.  C. 

COCOANUT  CARAMELS. 

One  pint  milk,  butter  size  of  an  egg,  1  cocoanut  grated  (or 
desiccated  cocoanut  may  be  used),  3  pounds  white  sugar,  2 
teaspoons  extract  of  lemon.  Boil  slowly  until  stiff  (some  then 
beat  to  a  cream).  Pour  into  shallow  buttered  pans  and  when 
partly  cold  cut  in  squares. 

CARAMEL  CREAM. 

Boil  together  2  scant  cups  of  brown  sugar  and  2-3  cup  milk. 
When  this  begins  to  boil  drop  in  a  piece  of  butter  the  size  of 
an  egg.  Flavor  with  vanilla.  Boil  this  5  minutes  and  pour 
into  buttered  tins.  Lillian  L.  Bins. 

CHOCOLATE  CREAMS. 

Five  cups  sugar,  3  egg  whites,  1  ounce  glycerine,  vanilla  to 
taste,  1  teaspoon  of  acetic  acid.  Cover  the  sugar  with  water 
and  boil  until  it  reaches  24iy2  degrees.  Put  in  the  acid  when 
it  begins  to  boil  and  the  vanilla  when  you  take  it  off.  Put  one- 
half  the  glycerine  on  the  slab  and  pour  the  rest  on  top  of  the 
candy.  When  it  is  cool  enough  add  the  beaten  whites  of  3 
eggs  and  work  all  together  until  it  "  picks  up."  Dip  in  melted 
chocolate.  Mrs.  Nellie  L.   Giles. 

CHOCOLATE  TAFFY. 

Mix  together  2  cupfuls  of  granulated  sugar  and  3  cupfuls 
grated  chocolate,  l/2  cupful  boiling  water.  Boil  all  together 
until  nearly  done ;  add  butter  the  size  of  a  hickory  nut  and  boil 

130 


until  the  candy  snaps.     Remove  from  the'  fire,  flavor  with  2 
spoonfuls  of  vanilla,  cool  and  pull  or  cut  any  shape  desired. 

Mrs.  N.  B.  Lewis. 

CHOCOLATE  CREAMS. 

White  of  1  egg,  2  pounds  confectioners'  sugar,  }/2  cup 
orange  juice.  Beat  the  white  of  the  egg  until  it  looks  cloudy, 
then  add  a  little  sugar  and  beat,  then  a  little  orange  juice, 
then  sugar  again  and  so  on  until  all  the  orange  juice  is  used  up 
and  finish  by  adding  sugar  until  the  fondant  is  thick  enough 
to  roll  into  balls  or  any  shape  you  wish.  Take  y2  cake  of 
Baker's  chocolate  and  melt  by  setting  the  bowl  over  a  steaming 
kettle,  then  dip  the  creams  into  this  and  lay  on  waxed  paper. 
Use  any  flavor  desired.  Cocoanut  and  nuts  and  fruit  may  be 
put  in  the  fondant  and  is  delicious.  Lillian  L.  Binz. 

SUCRE  DE  LA  CREME. 

Boil  3  cupfuls  of  sugar  and  1  of  cream  for  12  minutes ;  then 
stir  briskly,  adding  a  cupful  of  nut  meats ;  pour  upon  oiled 
paper  and  when  nearly  cool  cut  into  squares. 

Mrs.  F.  F.  Cain. 

MAPLE  SUGAR  ON  SNOW. 

Boil  1  pint  maple  syrup  until  when  dropped  on  snow  it 
remains  on  the  surface  and  becomes  waxy.  Then  spread  it 
upon  the  surface  of  the  snow  or  a  block  of  ice.  This  will  be 
found  one  of  the  most  delicious  treats  obtainable. 

EVERTON  TAFFY. 

Five  pounds  of  light  "  C  "  sugar,  \y2  pounds  of  glucose,  Y$ 
pound  good  butter,  J <  teaspoon  of  salt.  Cook  to  320  degrees, 
or  until  it  hardens  in  water. 

Mrs.  L.  T.  Smith,  Spring-field,  III. 

MOLASSES  CANDY. 

One  pint  New  Orleans  molasses.  %  cup  of  vinegar,  butter 
y2  size  of  egg,  J/2  teaspoon  soda,  dissolve  and  put  in  with 
butter.  When  it  hardens  in  cold  water  remove  from  fire  and 
pull.  Mrs.  M.  L.  Fixen. 

131 


MAPLE  FUDGE. 

One  pound  cake  of  maple  sugar,  1  cup  cream,  butter  size  of 
walnut.  Cook  over  slow  fire,  stirring  most  of  the  time.  When 
done  remove  and  beat  for  15  minutes,  until  stiff.  Pour  into 
well  buttered  tins.  Mrs.  M.  L.  Fixen. 

OPERA  CREAMS. 

Boil  together  2  cups  of  sugar,  1  cup  of  water  and  piece  of 
butter  the  size  of  a  walnut  and  y>  tablespoonful  of  vinegar. 
Let  this  boil  until  when  dropped  into  cold  water  comes  to  a 
soft  ball.  Then  pour  out  into  buttered  pans  and  set  out  to  cool 
about  5  minutes.  Then  take  a  spoon  and  beat  it  until  it  be- 
comes quite  white,  then  pour  into  a  platter,  and  in  a  few  min- 
utes it  will  be  ready  to  cut  into  squares. 

Lillian  L.  Bins. 

WHITE  TAFFY. 
Five  pounds  granulated  sugar,  1  pound  of  glucose,  y>  pound 
good  butter,   y2  ounce  vanilla.     Cook  barely  to  260  degrees. 
Pour  in  well  buttered  tins  and  when  cool  pull  until  white  and 
light.  Mrs.  R.  E.  Slater,  Springfield,  III. 

OLD-FASHIONED  MOLASSES  TAFFY. 

Three  pounds  sugar,  \y2  quarts  of  molasses,  1  pound  good 
butter,  1  pound  of  glucose.  Cook  slowly  to  260  degrees,  or 
until  it  hardens  when  dropped  in  cold  water.  When  cool  pull 
to  a  light  brown.  Mrs.  R.  E.  Slater,  Springfield,  III. 

MOLASSES  CANDY. 
One  quart  molasses,  1  cup  brown  sugar,  piece  of  butter  the 
size  of  an  egg.  Boil  over  slow  fire,  stirring  to  prevent  burn- 
ing. When  it  hardens  in  cold  water  and  breaks  short  between 
the  teeth  it  is  boiled  enough.  Now  put  in  y  teaspoon  of 
baking  soda  and  flavoring ;  stir  well  and  pour  into  flat  well  but- 
tered tins.  When  partly  cool  pull  until  light,  draw  out  in 
narrow  strips  and  clip  with  scissors. 

MOLASSES  CANDY. 

Two  teacupfuls  brown  sugar,  1  teacupful  molasses,  1 
tablespoonful  vinegar,  a  little  butter  and  vanilla.  Boil  for  10 
minutes  and  when  sufficiently  cool  pull  thoroughly. 

132 


CREAM  CANDY. 

Three  cups  white  Sugar,  1  cup  of. vinegar;  color  with  rasp- 
berry juice.  Boil  without  stirring  till  a  drop  in  cold  water 
becomes  crisp.    Cool  and  pull.  Mrs.  Lewis. 

PINOUCHI. 

•  Boil  3  cups  light  brown  sugar  (or  2  of  light  brown  and  1 
cup  of  granulated  sugar),  butter  size  of  an  egg,  \y2  cups  of 
milk,  stirring  only  now  and  then  until  it  forms  a  very  soft 
ball  when  dropped  into  cold  water.  When  done  take  from  fire, 
add  vanilla,  stir  and  beat  constantly  until  it  begins  to  thicken. 
Then  add  1  cup  English  walnuts  (cut  up,  not  chopped),  and 
stir  again.  Then  pour  quickly  into  a  buttered  tin  or  plate.  Cut 
into  squares  before  it  hardens.  Mrs.  W.  H.  Robinson. 

STUFFED  DATES. 

Remove  stones  and  fill  in  cavity  with  blanched  almonds  or 
peanut  or  walnut  meats.    Roll  in  powdered  sugar. 

GRILLED  ALMONDS. 

Blanch  a  cupful  of  almonds  by  pouring  hot  water  on  them. 
Let  stand  a  few  minutes  and  then  plunge  into  cold  water; 
dry  thoroughly.  Boil  1  cup  of  granulated  sugar  with  1  cup  of 
water  until  it  "  hairs,"  then  throw  in  the  blanched  almonds. 
Let  them  cook  in  this  syrup,  stirring  occasionally,  until  they 
become  a  delicate  brown  before  the  sugar  changes.  As  soon 
as  the  sugar  commences  to  take  on  a  color  quickly  take  the 
pan  from  the  fire  and  stir  the  almonds  rapidly  until  the  syrup 
has  turned  back  to  sugar  and  clings  irregularly  to  the  nuts. 

"  Tried  and  True." 

SALTED  ALMONDS. 

Have  olive  oil  smoking  hot  in  the  spider  and  put  in  the 
almonds  with  the  skins  left  on.  Stir  until  brown,  then  pour 
off  the  oil  and  salt.  Mrs.  John  Vance  Cheney. 

CHOCOLATE  CHESTNUTS. 

Dip  boiled  chestnuts  one  by  one  into  a  rich  syrup  thickened 
with  chocolate  and  flavored  with  vanilla.  After  dipping  the 
chestnuts  place  them  upon  oiled  paper.       Mrs.  Fred  P.  Cain. 

133 


CHOCOLATE  ALMONDS. 

Blanch  the  almonds  by  pouring  boiling  water  on  them  and 
let  them  stand  2  or  3  minutes.  Roast  them  in  oven.  Dip  them 
in  the  following  recipe  for  chocolate  coating  and  drop  on 
paraffine  paper: 

CHOCOLATE  COATINGS— One-half  pound  cake  Baker's 
sweet  chocolate,  2  level  tablespoon fuls  butter,  2  tablespoonfuls 
boiling  water.  Put  chocolate  in  saucepan  over  boiling  water 
and  when  melted  stir  in  butter  and  water.  Mix  well.  If  found 
to  be  too  thick  add  more  water ;  if  too  thin,  more  chocolate. 

Mrs.  N.  B.  Lewis. 

BUTTER  SCOTCH. 

Two  pounds  sugar,  l/2  pint  dark  molasses,  1  pound  glucose, 
34  teaspoon  ginger,  ^  pound  of  butter,  2-3  pint  of  water.  Cook 
sugar,  glucose  and  water  on  hot  fire  until  it  forms  a  good  hard 
ball  in  water,  or  245  degrees  with  thermometer.  Then  add 
the  molasses,  butter  and  ginger  and  stir  constantly  after  add- 
ing these,  but  not  before.  Cook  now  until  almost  brittle  in 
water,  or  about  260  degrees  with  thermometer.  Pour  on 
greased  marble  slab  very  thin.    Mark  and  cut  up  to  suit. 

M.  A.  Pease,  Canton,  Ohio. 

POPCORN  CRISPS. 

One  and  one-half  pounds  of  sugar,  T/2  pound  glucose,  2-3 
cup  molasses,  2  ounces  butter,  2-3  pint  of  water,  good  pinch 
salt.  Cook  sugar,  glucose  and  water  on  hot  fire  until  brittle 
in  cold  water.  Stir  it  until  it  commences  to  boil  and  wipe  down 
sides  of  kettle  with  damp  cloth.  When  brittle  in  water,  add 
molasses,  butter  and  salt  and  stir  constantly  until  it  com- 
mences to  burn,  then  pour  out  over  about  10  quarts  of  popped 
corn  and  mix  well.  Then  pour  out  on  slab  or  platters  as  it 
settles  down  and  gets  hard  if  left  in  the  pan  it  was  mixed  in. 
Lift  out  all  unpopped  kernels  before  adding  syrup. 

M.  A.  Pease,  Canton,  Ohio. 

BABY  CREAM. 

Two  and  one-half  pounds  of  sugar,  *4  pound  of  glucose,  y2 
pint  of  cream.  Put  sugar,  glucose  and  a  scant  pint  of  water 
on  fire  and  cook  to  260  degrees  with  thermometer,  or  until 

134 


slightly  brittle  in  cold  water.  Then  add  the  cream  and  stir 
gently  and  let  it  cook'up  again  until  brittle  in  water,  or  about 
270  degrees.  Then  pour  out  on  greased  slab  or  platter  and 
as  soon  as  it  is  cool  enough  pull  until  pretty  stiff;  then  cut 
up  in  small  pieces.  This  is  a  fine  warm  weather  taffy,  as  it 
is  not  sticky,  but  mealy  inside.  Flavor  and  color  to  suit  while 
pulling  it.  M.   A.   Pease,   Canton,   Ohio. 


THINGS  WORTH  KNOWING, 

"  There  is  a  knack  in  doing  many  a  thing, 
Which  labor  cannot  to  perfection  bring; 
Therefore,  however  great  in  your  own  eyes, 
Pray  do  not  hints  from  other  folks  despise" 

If  you  wish  to  serve  peas  as  an  entree,  cut  out  with  a  cookie 
cutter  a  round  of  bread  from  an  ordinary  sized  slice  of  bread, 
then  two  rings  with  a  doughnut  cutter.  Dip  them  in  melted 
butter  and  toast  delicately  brown  in  the  oven.  Fill  the  cavities 
with  peas  cooked  in  a  delicate  cream  sauce. 

Freshen  the  house  by  putting  a  few  drops  of  oil  of  lavender 
in  an  ornamental  bowl,  then  half  fill  it  with  very  hot  water.  This 
will  give  a  delightful  freshness  to  the  atmosphere. 

To  secure  rose  flavoring,  fill  a  wide-mouthed  bottle  with 
fresh  petals,  packing  them  down  as  tight  as  possible.  Then 
pour  over  them  enough  pure  alcohol  to  submerge. 

Flower  vases  can  be  easily  purified  and  cleaned  by  rinsing 
them  out  with  warm  water  and  powdered  charcoal. 

A  recent  addition  to  the  list  of  savory  salts  is  onion  salt, 
which  is  now  put  up  in  shaker  cans  or  bottles  for  flavoring  use. 

To  take  white  spots  from  varnished  furniture,  hold  a  hot 
plate  over  them  and  they  will  disappear. 

For  rose  syrup,  collect  fresh  petals  each  morning  and  spread 
on  a  tray  to  dry.  When  enough  have  been  collected  for  a 
tumbler  of  preserve  put  in  a  fresh  granite  or  porcelain  kettle 
with  just  enough  water  to  cover,  and  simmer  until  tender. 

Celery  should  be  allowed  to  lie  in  cold  water  to  which  a  little 
salt  has  been  added,  for  an  hour  before  it  is  required  for  the 
table.    This  will  make  it  very  crisp. 

135 


To  Brighten  Copperware. — A  little  crushed  borax  if 
sprinkled  thickly  in  a  flannel  cloth  that  is  wet  with  hot  water 
and  well  soaked  will  brighten  the  copper  like  magic. 

For  Cake  and  Pie  Pans. — Warm  the  pans  and  rub  the  inside 
with  paraffine  wax.  This  is  superior  to  the  old  method  of 
greasing  the  pans  with  butter. 

To  prevent  the  odor  of  cabbage  or  onion  throw  red  pepper 
pods  into  the  pan  they  are  cooking  in. 

Save  liquor  from  pickled  peaches  or  pears  for  use  in  mince 
meat 

Clean  flatirons  with  salt,  if  rusty  use  kerosene. 

Cracker  crumbs  cannot  be  compared  to  bread  crumbs  for 
breading,  either  in  crispness  or  flavor. 

In  steaming  puddings,  potpies  or  dumplings  never  remove 
the  cover  from  the  steamer  until  done,  for  they  will  fall. 

The  frugal  housewife  has  the  bones  and  trimmings  from  her 
meats  sent  home  from  the  market  to  be  used  for  soup  stock. 

Wash  chamois  skin  in  tepid  water.  Rinse  and  when  partly 
dry  stretch  the  skin  again  and  it  will  be  like  new. 

To  prevent  the  juice  of  pies  from  running  out  bind  the  edge 
of  the  pie  when  ready  for  the  oven  with  a  strip  of  cotton  cloth 
1  inch  wide,  wet  in  cold  water. 

Cut  hot  bread  or  cake  with  a  hot  knife. 

A  little  cold  boiled  coffee  or  turpentine  mixed  with  stove 
blacking  will  produce  a  fine  gloss. 

Always  remove  fruit  or  vegetables  from  the  cans  as  soon  as 
opened. 

If  hot  grease  is  spilled  on  the  floor  pour  turpentine  on  it  and 
it  will  soon  disappear. 

Add  a  little  dissolved  borax  to  starch  and  it  will  give  a  fine 
polish. 

In  making  mush  to  fry,  use  part  milk  with  the  water.  It 
will  be  richer  and  brown  more  readily. 

When  the  whites  of  eggs  are  used  and  the  yolks  not  required 
at  the  same  time,  drop  them  into  a  cup,  cover  the  surface  with 
a  little  cold  water,  place  in  a  cool  place  and  they  will  keep 
several  days  without  hardening. 

136 


"Butter  the  size  of  an  egg"  is  a  common  expression.  This 
equals  about  *4  of  "a  cupful,  or  2  ounces  or  1  heaping  table- 
spoonful. 

Boil  green  vegetables  in  salted  water  until  done,  and  then 
put  in  cold  water.  You  can  keep  green  vegetables  fresh  this 
way  for  several  days.  Use  them  afterward  in  a  like  manner 
as  canned  vegetables. 

To  keep  ants  from  the  pantry  sprinkle  powdered  borax  upon 
the  shelves. 

To  prevent  cake  from  burning  set  a  pan  of  water  in  the  oven. 

Spinach  is  valuable  for  its  juices,  which  contain  potash  salts 
and  when  tender  and  well  cooked  is  especially  suited  for  those 
who  need  laxative  food. 

While  boiling  corn  beef  put  in  a  half  cup  of  vinegar. 

A  little  lemon  juice  stewed  with  prunes  adds  flavor  to  them. 

In  choosing  a  husband  you  should  not  be  guided  by  the 
silvery  appearance,  as  in  buying  mackerel ;  nor  in  the  golden 
tint,  as  if  you  wanted  a  salmon.  Be  sure  to  select  him  yourself, 
as  tastes  differ. 


GARNISHES. 


For  ovsters,  sardines,  fish,  roast  veal  or  salads,  lemon  slices 
make  a  desirable  garnish.  For  cold  meats,  chops  and  cutlets, 
parsley  or  celery  tops. 

For  decorating  fowl  nothing  better  than  watercress  can  be 
used.  Balls  made  of  boiled  rice  with  jelly  on  each  are  attractive 
on  a  plate  of  cold  meat. 

In  garnishing  cold  corned  beef  sliced  gherkins  and  large 
pickles  sliced  make  an  attractive  garnish.  For  game,  cold 
tongue,  fried  oysters  or  roast  veal,  currant  jelly  is  used  as 
garnish. 

Never  under  any  circumstances  serve  a  heavy  soup  at  a 
luncheon. 


MINT  SAUCE  FOR  LAMB, 

One-half  teacup  vinegar  boiled  with  2  teaspoonfuls  sugar 
and  poured  over  1  tablespoon ful  mint  leaves  (chopped)  and 
let  it  stand  until  cold. 

137 


With  roast  beef  serve  horseradish. 

With  roast  mutton  mint  sauce. 

With  boiled  mutton,  caper  sauce. 

With  roast  pork,  apple  sauce. 

With  roast  turkey  serve  cranberries. 

With  roast  duck,  currant  jelly. 

With  roast  goose  serve  spiced  currants. 


DIET  FOR  RHEUMATICS. 

FORBIDDEN. 

All  dark,  heavy  meats ;  beef,  pork,  mutton,  venison,  goose, 
lobster,  crabs,  sugar,  tomatoes,  cucumbers,  all  salads  that  have 
a  vinegar  dressing.  Stimulants  of  all  kinds  are  poison  to  the 
rheumatic  system. 

ALLOWED. 

Chicken,  turkey,  lamb,  game,  fish,  sweetbreads,  brains, 
poached  or  soft  boiled  eggs,  oysters,  clams,  peas,  green  beans, 
carrots,  turnips  and  well  cooked  greens.  All  mild  fruits, 
cracked  wheat,  oatmeal,  rice,  health  bread,  toast.  For  drinks, 
lithia  water  and  milk,  either  hot  or  cold ;  cocoa. 

FOR    SPRAINS. 

Beat  up  white  of  an  tgg  and  sprinkle  over  it  y2  teaspoonful 
powdered  alum.  Spread  on  coarse  brown  paper  and  bind  on 
the  affected  part. 


CHAFING  DISH, 

"As  that  historic  barque,  long  known  as  Noah's  Ark, 
Was  filled  zuith  choice  samples  of  fowl,  flesh  and  fish; 
So  we  in  modern  ages,  conning  these  printed  pages, 
Compass  like  miracles  with  the  Chafing  Dish." 

BABOON. 

Ingredients. — One  can  of  tomatoes  (thoroughly  drained  in 
colander),  1  tablespoonful  of  butter,  1  teaspoonful  of  onion 
juice,  1  teaspoonful  of  salt,  1  saltspoonful  of  white  pepper, 
unbeaten  raw  eggs  to  equal  the  number  of  guests. 

138 


Directions. — Place  in  chafing  dish  the  butter,  salt,  pepper  and 
onion  juice,  and  when  well  blended  add  the  tomatoes.  Cover 
and  cook  thoroughly  (usually  about  10  minutes).  Then  add 
from  a  bowl  the  eggs  and  stir  gently  until  the  eggs  set.  Serve 
quickly  on  crackers,  toast  or  triscuits.  Usually  from  8  to  12 
eggs  are  used  to  1  can  of  tomatoes.  Avoid  cooking  too  long 
after  the  eggs  are  added,  else  the  mixture  may  curdle.  A 
"  baboon  "  of  this  nature  is  recommended  as  being  inexpensive, 
palatable  and  easily  digested,  and  convenient,  as  the  ingre- 
dients are  usually  to  be  found  when  needed. 

Kate  Gordon  Hewett. 

RAREBIT. 

One  pound  cheese  cut  fine.  2  teaspoonfuls  salt,  1  cup  milk, 
butter  size  walnut,  small""tea spoon  of  mustard,  dash  red  pepper, 
2  eggs  well  beaten.  Melt  cheese  and  butter,  add  salt,  mustard 
and  pepper.  When  all  is  melted  add  milk  gradually  and  the 
eggs  last.    Pour  over  toasted  bread  and  add  a  dash  of  paprika. 

Mrs.  H.  V.  Wood. 

LOBSTER  A  LA  NEUBERG. 

Meat  of  1  boiled  lobster  cut  into  dice,  good  sized  piece  of 
butter,  1  pint  of  cream,  yolks  of  2  eggs,  wine  glass  of  sherry. 
Put  the  lobster  in  the  chafing  dish  with  the  butter  and  stir  until 
the  butter  is  melted  and  lobster  heated  through.  Mix  the  sherry 
with  the  cream  and  yolks  of  eggs ;  pour  over  lobster  and  cook 
until  thick  like  cream.  Mrs.  A.  M.  Collins. 

DREAM  CAKES. 
Dip  thin  slices  of  buttered  bread  in  well  beaten  egg.  Then 
slice  thin  some  good  American  cheese  (preferably  Herkimer 
County),  sprinkle  with  red  pepper  and  make  sandwiches.  Fry 
the  sandwiches  brown  in  butter  in  chafing  dish,  turning  care- 
fully with  fork  so  the  sandwiches  will  not  fall  apart.  Serve 
immediately.  Mrs.  C.  A.  Burton. 

SHREDDED  HAM  WITH  CURRANT  JELLY  SAUCE. 

One-half  cup  butter.  1-3  cup  currant  jelly,  few  grains  cay- 
enne, %  cup  sherry  wine,  1  cup  cold  cooked  ham  cut  in  small 
strips.  Put  butter  and  currant  jelly  in  the  chafing  dish.  As 
soon  as  melted,  add  cayenne,  wine  and  ham.  Simmer  5 
minutes.  Mrs.  Cary. 

139 


CLAMS  WITH  GREEN  PEPPERS. 

Put  1  tablespoonful  butter,  2  tablespoon fuls  chopped  onion, 
4  tablespoonfuls  finely  chopped  peppers  in  chafing  dish  and 
cook  without  browning.  Add  y2  cupful  strained  clam  juice, 
y2  teaspoonful  salt,  a  dash  of  paprika  and  1  dozen  finely 
chopped  clams.  Simmer  for  5  minutes  and  pour  over  hot 
buttered  toast. 

FISH  A  LA  PROVENCALE. 

One-quarter  cup  butter,  2  tablespoonfuls  flour,  2  cups  milk, 
yolks  of  4  hard  boiled  eggs.  1  teaspoonful  Anchovy  essence,  2 
cups  cold  boiled  flaked  fish.  Make  a  sauce  of  butter,  flour  and 
milk.  Mash  yolks  of  eggs  and  mix  with  Anchovy  essence ; 
add  to  sauce,  then  add  fish.    Serve  soon  as  heated.  Mrs.  Cary. 

FINNAN  HADDIE. 

Take  a  finnan  haddock,  boil  and  pick  up.  Place  in  chafing 
dish  with  about  a  tablespoonful  butter;  let  heat  through,  then 
add  1  cup  cream,  yolk  of  a  raw  egg,  tablespoonful  grated  cheese 
and  about  1  cup  cream  sauce  and  cook  cream  with  salt  and 
pepper  and  dash  cayenne,  if  liked ;  just  before  covering  add  the 
grated  yolk  of  2  hard  boiled  eggs.  Serve  on  small  pieces  of 
toast.  Mrs.  George  E.  Watson. 

CREAMED  FINNAN  HADDIE. 

Take  a  finnan  haddie  weighing  about  2  pounds.  Put  it 
flesh  side  down  in  a  dripping  pan  and  pour  boiling  water  over 
it.  let  stand  until  cold.  Then  pick  up  the  haddie  (the  white 
part  only)  and  braise  in  a  chafing  dish  with  2 -tablespoons  of 
butter.  Have  ready  3  hard  boiled  eggs  cut  up  in  small  pieces. 
Make  a  sauce  of  1  pint  milk,  1  tablespoonful  butter  and  2 
tablespoonfuls  of  corn  starch,  wet  in  a  little  of  the  milk. 
Season  with  saltspoon  salt,  3  or  4  dashes  of  paprika.  Add 
sauce  to  the  haddie,  and  when  boiling  add  eggs.  You  can 
also  add  y2  wine  glass  sherry  when  ready  to  serve :  or  grated 
cheese  is  very  nice  sprinkled  over  it.    Serve  on  toast. 

SHRIMP  WIGGLE. 

One  can  of  shrimps  with  the  black  lines  removed  and  broken 
in  half,  1  can  of  peas.     Make  a  cream  sauce  after  any  good 

140 


recipe.  Cook  the  shrimps  in  butter  in  the  chafing  dish  for  10 
minutes;  add  the  peas  and  sauce.  Let  it  boil  up  once.  Serve 
on  toast.    Add  a  wine  glass  of  sherry  at  the  last,  if  desired. 

Mrs.  Wilbur  Plum. 

FOR  CHAFING  DISH. 

For  1  can  shrimps  take  y  onion  grated,  y2  cup  boiled  rice, 
y2  cup  cream,  1  tablespoon  tomato  catsup,  1  tablespoon  butter. 

Julia  L.  Schoenthaler. 

PANNED  OYSTERS. 

Put  2  tablespoons  butter  into  chafing  dish  and  melt.  When 
it  is  bubbling  hot  lay  in  2  dozen  oysters  that  have  been  drained. 
Cook  until  the  edges  of  the  oysters  are  ruffled,  add  1  teaspoonful 
salt,  a  dash  of  red  pepper,  squeze  in  the  juice  of  a  lemon,  and 
serve  at  once  on  hot  buttered  toast.  C.  T.  Herrick. 

,  CURRIED  OYSTERS. 

Put  the  liquor  drained  from  1  quart  of  oysters  into  a  sauce- 
pan, add  y2  cup  of  butter,  2  tablespoonfuls  flour,  1  small 
tablespoon  curry  powder,  well  mixed.  When  boiled  add 
oysters,  season  with  salt  and  a  dash  of  paprika.  Let  come  to 
a  boil  and  serve  on  salted  wafers  or  toast. 

OYSTERS  ALGONQUIN. 

Take  3  stalks  celery,  clean  and  chop  fine.  Put  3  tablespoons 
butter  in  chafing  dish,  add  celery  and  cook  well.  Add  1  cup 
of  cream,  season  with  salt  and  pepper.  When  it  comes  to  a 
boil  add  1  dozen  large  oysters  and  cook  until  the  edges  of  the 
oysters  curl.  Add  1  cordial  glass  of  sherry,  if  liked.  Serve  on 
squares  of  toast. 

LOBSTER  WITH  OLIVE  SAUCE. 

One  cupful  of  stock  made  from  Armour's  Extract  of  Beef, 
1  tablespoonful  of  butter,  2  cups  of  cooked  lobster  meat,  3 
drops  of  onion  extract,  1  tablespoonful  of  flour,  1  dozen  stuffed 
olives,  y  teaspoonful  of  sherry,  1  teaspoonful  of  Worcester- 
shire sauce.  Brown  butter,  add  flour,  stir  until  smooth,  let 
brown.  Add  stock  and  olives  cut  in  pieces;  stir  until  thick. 
When  it  begins  to  thicken  add  lobster  cut  in  pieces  with  silver 
knife.    Cook  until  heated  through,  add  seasoning  and  serve, 

141 


EGGS  A  LA  CURRACCAS. 

One-fourth  pound  dried  beef  chopped  fine,  1  tablespoonful 
minced  onion,  1  cup  stewed  tomatoes,  2  tablespoonfuls  grated 
cheese,  2  tablespoonfuls  butter,  4  raw  and  2  hard  boiled  eggs, 
*4  teaspoon  of  salt,  dash  of  cayenne.  Put  onion  first  in  the 
melted  butter,  then  tomatoes,  beef,  eggs,  cheese  and  seasoning, 
each  in  quick  succession.  Stir  like  scrambled  eggs.  Serve  on 
very  flaky  crackers  or  toast  squares.  Garnish  with  the  hard 
boiled  eggs,  sliced.    A  dish  for  the  gods. 

Henrietta  G.  Daniels,  Downers  Grove. 

CHICKEN  FILLING  FOR  PATTIES. 

One  pint  of  cream  or  milk,  1  tablespoon  of  flour,  1  pint 
cooked  chicken  cut  in  small  pieces,  4  tablespoons  chopped 
mushrooms,  season.  Put  y2  pint  of  cream  to  boil,  mix  other  y2 
pint  of  milk  with  flour,  stir  in  boiling  cream.  When  boiled  up 
once  add  chicken.  Mrs.  William  H.  G.  Logan, 

VEAL  WITH  ASPARAGUS  TIPS. 

Two  cups  very  tender  veal,  roast  or  stew ;  1  cup  of  cooked 
asparagus  tips  ;  1  tablespoon  of  butter,  yolks  of  two  hard  boiled 
eggs,  1  half  pint  of  milk,  salt,  white  pepper.  Rub  the  yolks  and 
butter  to  a  paste  and  heat  it  with  the  milk  in  chafing  dish,  stir- 
ring until  thoroughly  blended.  Put  in  veal  and  asparagus  with 
salt  and  pepper.    Cook  5  minutes.         Mrs.  W.  H.  G.  Logan. 

CELERIED  OYSTERS. 

One  pint  oysters,  1-3  cup  melted  butter,  ]/2  cup  fine  cracker 
crumbs,  \l/2  cups  of  thin  white  sauce,  2  stalks  celery  chopped 
fine,  salt  and  pepper,  4  slices  of  toast.  Wash  the  oysters,  drain 
and  dry  between  towels.  Season  with  salt  and  pepper,  dip  in 
melted  butter,  then  in  fine  cracker  crumbs.  Cook  in  a  hot  but- 
tered chafing  dish.  Arrange  on  toast,  pour  white  sauce  and 
sprinkle  with  celery. 

White  Sauce — Melt  2  tablespoonfuls  butter,  add  two  table- 
spoonsful  flour,  Y\  teaspoonful  each  of  salt  and  pepper,  then 
gradually  one  cup  of  scalded  milk.  Mrs.  H.  V.  Wood. 

142 


A  NICE  LUNCHEON  DISH. 

(Fine  for  the  Charing  Dish.) 
One  tablespoon  butter,  1  cup  rich  milk,  1  cup  fine  bread 
crumbs,  2  cups  grated  cheese  (use  Herkimer  cream),  salt- 
spoon  dry  mustard.  Let  butter  melt,  add  milk,  crumbs,  cheese 
and  salt  and  cayenne  to  taste,  then  the  mustard.  When  all  is 
blended  well,  add  2  eggs  well  beaten.  Simmer  y2  moment,  then 
serve.  Henrietta  G.  Daniels,  Downers  Grove,  III. 

ANOTHER. 

To  serve  poached  eggs  from  the  chafing  dish,  have  water 
boiling  in  bottom  pan  of  your  chafing  dish.  Take  the  individual 
little  pans  (with  handles  and  the  holder)  from  a  "patent  tgg 
poacher,"  set  in  chafing  dish,  butter  each  dish,  break  in  eggs, 
salt  each  and  cover.  Steam  2  minutes  or  as  well  done  as  liked. 
Original.  H.  G.  Daniels. 

CREAMED  SWEETBREADS  AND  CHICKEN. 

Parboil  a  sweetbread  and  cut  in  Yi  inch  cubes.  Reheat  with 
equal  parts  of  cold  cooked  chicken  and  2  cups  white  sauce. 

Mrs.  George  Cary. 

EGGS  WITH  CHEESE. 
Two  hard  boiled  eggs,  y2  cup  of  grated  cheese,  1  tablespoon 
of  butter,  ]/2  cup  of  milk,  1  teaspoonful  of  flour,  a  little  salt 
and  pepper.  Make  a  white  sauce  of  butter,  flour,  milk,  salt  and 
pepper;  then  add  to  the  sauce  the  grated  cheese  and  eggs 
chopped  fine.  Serve  on  toast.  Strong  Herkimer,  County  or 
Edam  cheese  is  best.  Harriet  M.  Macomber. 


BEVERAGES, 

"And  we'll  tak  a  cup  o  kindness  yet, 
For  auld  long  syne." 

EGG  NOGG. 
Beat  the  yolks  of  5  eggs  until  very  light  and  add  6  even 
tablespoonfuls  sugar  and  beat  thoroughly  with  the  yolks.  Add 
5  tablespoonfuls  brandy  and  1  pint  of  cream  that  has  just  been 
whipped,  and,  last  of  all,  the  beaten  whites  of  5  eggs.  Stir 
lightly,  just  enough  to  mix  well.  Ida  S.  Downs. 

143 


CURRANT  CORDIAL. 

Pour  1  quart  best  whiskey  upon  1  pound  bruised  currants 
and  1  ounce  white  ginger  root,  bruised ;  let  it  stand  24  hours, 
then  strain  through  a  flannel  bag;  add  \l/2  pounds  loaf  sugar, 
and  bottle  when  the  sugar  is  dissolved.    Excellent  for  a  chill. 

Mrs.  G.  A.  So  den. 

RASPBERRY  VINEGAR. 

Four  quarts  red  raspberries,  enough  vinegar  to  cover,  let 
stand  24  hours,  scald  and  strain.  Add  a  pint  of  sugar  to  a  pint 
of  juice;  boil  20  minutes  and  bottle;  is  then  ready  for  use  and 
will  keep  years.    To  1  glass  of  water  add  a  large  spoonful. 

Lillie  I.  Lewis, 

RASPBERRY  SHRUB. 

Soak  3  quarts  of  very  ripe  berries  in  1  quart  of  pure  cider 
vinegar  for  24  hours ;  strain  and  to  the  liquid  add  3  quarts  fresh 
berries ;  let  stand  12  hours,  strain  again,  add  1  pound  sugar 
to  each  pint  of  the  liquid,  boil  20  minutes.  Bottle,  and  when 
using,  put  1  tablespoonful  into  a  glass  of  water. 

CIDER  PUNCH. 

One  cup  sugar,  ]/2  of  water  and  1  of  sherry  wine;  slice  in  2 
lemons ;  stir  until  dissolved  and  add  1  quart  of  cider. 

HOP  BEER. 

One  handful  of  hops,  2y2  gallons  water,  boil  an  hour,  strain, 
add  1  pint  of  molasses.  When  milk  warm  add  a  cake  of  yeast. 
Let  stand  over  night.  Skim  and  pour  it  off  from  the  yeast 
carefullv.    Add  1  tablespoonful  of  wintergreen.    Bottle. 

L.  J.  Lewis. 

GINGER  BEER. 

Slice  a  lemon,  bruise  y2  ounce  ginger  root,  \y2  pounds  white 
sugar,  1  ounce  tartaric  acid,  2y2  gallons  of  water  boiled  and 
poured  over  the  ingredients  ;  when  cool  add  a  cake  of  yeast  and 
let  stand  in  a  warm  place  for  12  hours ;  bottle  and  tie  down  the 
corks.    Ready  for  use  in  2  days. 

144 


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Milwaukee 
on  the  Northwestern 

Railroad 
Facing  Lake  Michigan 


Chicago  Office 

70  STATE  STREET 

Tuesdays  2  to  4 

Telephone  Central  500 


=?^^^3 


The  Pennoyer  Sanitarium 

KENOSHA,  WIS. 

The  ideal  resting  place  combining  country  life,  city  comforts  and  the 
safety  of  the  best  medical  skill  and  nursing. 

For  detail  information  or  booklet  address  the  managers 

N.  A.  PENNOYER,  M.  D.  G.  F.  ADAMS,  M.  D. 


"They  Lace  in  Front" 


^  ^ 

^J 

Nr   _, 

w  *'■  4 

! 

1     * 

i* 


Tel.  Central  1597 


Pianos  to  Rent 


KELLY     JOHN  A.  BRYANT 


Millinery 

and  Gowns 

PIANO  DEALER 

• 

1st  Premium  Wegman 

2577  EVANSTON 
AVENUE 

Haines  Brothers 

Foster  &  Co. 

Favorite  Bryant 

Armstrong  Piano  Co. 

Marshall  &  Wendel 

Second  Hand  Pianos  of  Differeni  Makes 

The  H.  W.  G. 

138-140  WABASH  AVENUE 

NEAR  MADISON  STREET 

Also  Agents  for 

4  L'IRRES!STIBLE" 

Take  Elevator  to  2d  Floor                CHICAGO 

146 


Try  this  Recipe  for 

MOTHERS  OATS  wafers 

Sift  together  2  cups  of  flour  ;  1  teaspoonful 
salt;  1  teaspoon  baking  powder,  and  2  tea- 
spoons sugar.  Add  1  cup  of  MOTHERS 
OATS.  Mix  in  with  the  tips  of  the  fingers  1 
tablespoon  of  lard  and  2  tablespoons  of  butter, 
softened,  but  not  melted.  Moisten  with  very 
cold  water  until  just  soft  enough  to  roll.  Roll 
as  thin  as  cardboard;  cut  in  oblongs  three 
inches  by  one  inch.  Bake  in  moderately  hot 
oven  about  eight  minutes. 

MOTHERS  0AT5 

are  always  good 

"The  memory  of  quality  remains  Jong  after  the  price  is  forgotten." 

THE  GREAT  WESTERN  CEREAL  CO. 


OUR  MOTTO  i    A  pleased  customer  is 
the  best  advertisement. 


ONLY  FIRST-CLASS  WORK 
DONE  IN  REPAIRING  OF 

Watches,  Clocks, 
Jewelry,  Etc. 


Clocks  Called  for  and  Delivered 
(free  of  charge.) 

ALL  WORK  GUARANTEED 


E.  J.  SAMUELSON, 

Jeweler, 

1224  Bryn  Mawr  Avenue 


Trees,  Shrubs  and  Soil. 
Floral  Work  of  All  Kinds. 


STOLLERY    BROS. 

Florists 

WHOLESALE  AND  RETAIL 
GROWERS  OF 

Cut  Flowers  and  Plants 


Green  Houses  and  Store: 

2054  Southport  Avenue 
Tel.  Sheridan  1023 

Sales  Room: 

with  Flower  Growers  Co., 

60  Wabash  Avenue 
Tel.  Central  3067 

CHICAGO,  ILL. 


147 


The  Fair's  Grocery 

A  Grocery  That  Aims  a»t  Perfection. 


WE  carry  all  the  well-known  brands.  Have  noth- 
ing to  substitute  as  "just  as  good."  If  The 
purity  of  our  food  products  is  our  special  pride,  and 
we  patronize  only  those  makers  whose  reliability  is 
well  established. 

The  low  prices  for  which  our  grocery  is  famous  are 
possible  because  of  the  immense  quantity  of  goods  sold. 


Che  Fair 


STATE,  ADAMS  and  DEARBORN  STS. 


CHICAGO 


Bowman  Dairy  Co* 


One  of  our  Country  Bottling  Plants. 

Pure,  Clearv.    CROM  healthy  cows  fed  on 

M.tl,r.i  Milk  proper  food  only,  bottled 

natural  niiK    and  sealed  in  the  country  un. 

der  the  most  fovorable  conditions.  Shipped 
in  refrigerator  cars.  Placed  in  the  hands  of 
consumers  in  original  packages. 

Lake  View  Office,  540-552  Berteao  Ave. 

Phone,  Lake  View  1001 


M.  COLE 

Go  tuns 

Marshall  Field  Building 

Suite  822  CHICAGO 


Boulter  and  Company 

834  Marshall  Field  Building 
Shirt  WaUU 


Exclusive  Models 


CHICAGO 


148 


Cochran   &   McCluer 


Real  Estate,  Loans, 
Renting  a.nd  Insurance 


Edgewater  and  North  Shore   Property   a   Speciality 


107  DEARBORN  STREET 


Branch  Office: 
Phone  Centrsvl  931  Evanston  and  Ca.talp&.  Aves. 


J.  L.  COCHRAN.  Pres.  W.  F.  QUINLAN,  Secy,  and  Treas. 


Edgewater  Coal  Co. 


Dealers  in 


Anthracite  and  Bituminous  Coal 


Yards:  Main  Office: 

2612  Evanston  Avenue  45=107  Dearborn  Street 

Phone  Lake  View  135  Phone  Central  931 


149 


We  announce  the  successful  estab- 
lishment in  our  store  of  a  fresh  meat 
department.  You  will  find  in  this 
market  perfection  of  service  and  a 
variety  of  delicious  meats  so  priced  as 
to  claim  your  constant  patronage. 
Investigation  is  respectfully  invited. 

Rothschild  6  Company 

State  and  Van  Buren  Sts. 


yoxi  shoxild  rtde 
on  the 

Northwestern  Elevated 
Railroad 


t5o  be  freQ  from  the 
'Dust  and  'Dirt  of  the  Streets 

Well-Lighted 
Clean,   Attractive   Cars 


Ph.  P.  Schiesswohl 


Albert  U.  Peterson 


SCHIESSWOHL 
&  PETERSON 

Choice  Meats  and 
High   Gra.de    Groceries 

41-43  Evanston  Ave. 

Tel.  Lake  View  16 
Tel.  Lake  View  96 


EDGEWATER 
1204-6  Bryn  Mawr  Ave. 
Tel.  Lake  View  220 


150 


Don't  let  anyone  tell  you    that 
ordinary  house  paint    or   inside 
floor    paint  is    "good    enough" 
for  porches,  verandas,  steps,  etc. 

Watson's 
Porch  Floor  Paint 

IS  THE  ONLY  THING  TO  USE 
ITS  MADE  IN  FIVE  SHADES 

Uhe 

Leavenworth    Co. 

(Not  Inc.) 

41  State  St.,  Chicago 

rianufacture  the  finest  Vanilla  Extract  on 
the  market;   exquisite  in  flavor  and  from 
the  true  Vanilla  Bean 

The  Leavenworth  Baking  Powder 

has    proven    very  satistacfory,   the 
quality  leaves  nothing  to  be  desired. 
It  is    free    from    alum,  phosphates 
and  all  cheapening  admixtures.     It 
is  Pure  Cream  of  Tartar  and  Soda. 

The  Leavenworth  Liquid  Silver  Polish 

is  the  most  convenient  and  effective. 
It  contains  no  harmful  ingredient. 

The  Alexandra  Coffee 

is  the  best  Coffee   on   the    market 
irrespective  of  price.     It    is  pract- 
ically a  40-cent  Coffee  for  25  cents. 
"Queen  of  all  Coffees" 

Put  up  in  Gallons,  Half-Gallons  a.nd  Quarts 

GEO.  E.  WATSON  CO. 

Paint  and  Color  Makers 

108  La,ke  Street                       CHICAGO 
Send  for  Sample  Card 

Miss  B.  Lichtenstein 

1244  Bryn  Mawr  Ave. 

■  also  

1218     Argyle    Avenue 

EdgewaJer   Dairy 

Distributer  of 

PURE  MILK 
a,nd  CREAM 

Bakery,    Confectionery, 
Delicatessen 

Orders  taken  for  Ice  Cream 
Lowney's  Box  Candies 

We  carry  a  complete  stock  of  assorted 
Favors,    Cake   Laces   and    Almond 
Cups,  Paper  Cases  and  Paper  Nap- 
kins, D'oyleys,Candles,Candle  Holders 

Fresh  Buttermilk           Cottage  Cheese 
Try  Our  XX  Whipping  Cream 

Phone  1183  Irving                 916  EDGEWATER  PLACE 

Hoping  to  be  favored  with  your  patronage 

151 


Edgewater  Grocery 
Company 

JAMES  MCMANUS 

Proprietor 


1246  Bryn  Mawr  Ave, 


Phone,  Lake  View  104 


CHICAGO 


Phone,  Lake  View  667 


FRANK  H.  AHLBORN 


Prescription  Druggist 


1202  Bryn  Mawr  Ave, 


Cor,  Evanston  Ave.  CHICAGO 


BAIRD  &  WARNER 

Evanston  and  Wilson  Avenues 

(Adjoining  "L"  Terminal  Station) 

REAL  ESTATE         MORTGAGE  LOANS 
RENTING  INSURANCE 

Headquarters  for 

North  Shore  Property 


C,  W,  FOGG 

Manager 


Lake  View  169  and 


~  .     «  j  Lake  View  169 

1  elephones  \  Sheridan  « 1661 


MAIN  OFFICE        *        90  LA  SALLE  STREET 


152 


GUARANTEED  ABSOLUTELY  PURE 


CHOCOLAT-  MENIER 

The  Celebrated  French  Vanilla  Chocolate 

Used    the    world    over  for   Breakfast  and   Soirees   instead    of 

Tea  or   Coffee. 

CACAO-MENIER 

Menier's  Breakfast  Essence  of  Cocoa. 


Unites    in    a   perfect 
form  all  qualities 

of  a  healthy 

and   strengthening 

food. 


Menier's 


SUPERFINE 


It   is    easily    digested 
and  is  specially  bene- 
ficial to  people 
suffering  from 
dyspepsia    and   weak 
nerves. 


Chocolates 


and  Bon-Bons. 

Annual    sales    exceed    36,000,000    pounds. 
Grand  Prix— Highest  Award- -St.  Louis  1904. 

If  not  acquainted  with  manner  of  preparing  Menier's  Chocolate 

and  Cocoa,  write  to 


MENIER, 


250     W.    27th    STREET,    NEW    YORK,     or 
66    WABASH    AVENUE,    CHICAGO. 


Tt»/\      M/\*%4-U     EnrJ     PI  nk     Recommends  Menier's  Premium  Chocolate, 
Il6      llOriM     LRU     l/IUD      "Blue  Label"  unsweetened  for  all  cooking 


purposes. 


Recommends    Menier's    Vaniila  Chocolate,    "Yellow  Label"    sweetened  for   all 
drinking  purposes. 


153 


Pbone  //6/  Irving 

PETER  SIEG'L 

Late  of  Schmidt  &  Sieg'l 

Ladies'  Tailor 


Phone  Graceland  693 


III 


1878  EvanstonAve.     CHICAGO 


North  Shore  Dye  Works 


Dyeing,  Scouring, 
Chemical  Cleaning 


French  Dry  Cleaning 

RICHARD  WAGNER, 

Proprietor 

1880  Evanston  Ave.,  nTvwUeon 


CHICAGO 


Orders  by  mail  or  express  promptly  attended 
to.    Goods  called  for  and  delivered 


Telephone  Lake  View  525 


J.  A.  SCHIESSWOHL 


Market  and  Groceries 


2178-80  Evanston  Avenue 


CHICAGO 


154 


Peterson's  Trees 

Well  ki\owi\  8Li\d  home  grown 

Ornamental  Trees,  Flowering  Shrubs, 

Climbing  Vines,  Hardy  Fruits  and 

Herbaceous  Plants  for  Immediate  Effect 


Nursery  just   west  of  EdgeweJer.       GIVE  VS  A  TRIAL 


We  give  advice  regarding  the  location  of  stock 
purchased  of  us 


City  Office; 
108   La  Salle  Street 

/lain  4162 
Automatic  5462 


Phones j 


PETERSON  NURSERY 
Lincoln  and  Peterson  Avenues 

Phone  Lake  View  103 


Phone  1794  Graceland 


High  Grade  Distemper  Tinting 

HERMAN  KE AN  &  CO. 

Decorating  and  Painting 
Interior  Finish 


a: 


1872  Evanston  Avenue 


Phone  Irving  1771 


Kalbas  Dairy  Co. 


Dealers  in 


Pure  Milk,  Cream 
and  Butter 


610=612  Melrose  St. 


Near  Wiison  Ave. 


CHICAGO      CHICAGO 


ILLINOIS 


155 


Vhont  Irving  1152 


Elizabeth  S,  Smith 

Exclusive  Designs  in 

Millinery  ,  ,  *  , 


Near  Wilson 


1926  Eranston  Are. 


Manicuring  Shampooing 

Facial  Massage 

Blemishes  of 
Skin  and  Complexion  Removed 

By  Electricity  or  X-Ray 


Engagements  by  Phone 
Call  Irving  1152-874 

Sole  Agent  for  Mrs.  R.  W.  Allen's  Toilet  Goods 

JENNIE  NEELY 

Parlor: 

1926  Evanston  Ave. 

Near  Wilson 


L.KGROPP    Pres 
H.KOROPP  Secy&Treas 


PHONE 

LAKE  VIEW  589. 


ARTISTIC 

FLORAL  I 

DESIGNERS 


GREENHOUSES  *»» 
&RANCH  OFFICE 
252  W.  RAVENSWOOD  PARR  AVE." 


MAIN  OFFICE  and 
GREENHOUSES 
1860-1870  EVANSTON  AVE. 


156 


Regilding                                Framing 

Manufacturing 

G.  U.  GAIRING 

Fine  Hand  Work 

jfine  Hrts 

Lincoln  Hand  Laundry 

1886  Evanston  Avenue 

Stores  and  Factory: 

1720=22  North  Clark  Street 

CHICAGO,  ILL. 
Phone  Lake  View  1086 

Phone  Sheridan  1663 

Branch  Store 

801  Dempster  Street     she™!"™. 

EVANSTON,  ILLINOIS 
Telephone  770 

Branch  Store: 

510=512  North  Clark  Street 

Phone  North  588 


803  Dempster  Street 

EVANSTON,   ILLINOIS 

Phone  770  Evanston 


vn&MJMr.arn 


THE  GEO.WITTBOLD  C0MR\NY1 


^m^M^BBam2 


-^saaa; 


DECORATING 


A  PLACE  OF  CULTURE 


FLOWE 


GARDENING 


1657-1659  BUCKINGHAM  PLACE 

CHICAGO. 

Telephone  Lake  View  557  and  558 


Growers  of 
TROPICAL  PLANTS 


Greenhouses  and  Nursery 
EDGEBR0OK,    ILLINOIS 

Phone  Irving  Park  784 


157 


GEORGE  LILL,  President  W.  W.  LILL,  Vice  Prest.         GEO.  H.  LILL,  Sec'y  &  Treas. 


George  Lill  Coal  Co 

Office : 

39  to  67  Chester  Street 

Cor.  Clybourn  and  Ashland  Aves. 

CHICAGO 

POCAHONTAS  COAL 


Telephone  North  1880 

Private  Exchange   All  Departments 


Dock  and  Railyards: 

Clybourn  and  Ashland  Aves 


Edgewater  Yards:   2134  Evanston  Ave. 

Phone  North  1527 

Telephone   6  JO 

Orders  Called  for  and 
Delivered   Same   Day 

A.  W.  POPP 

North  Shore 

..GROCER.. 

Creamery 

1425  Diversey  Boulevard 

Cor.  Best  Ave. 

CHICAGO,    ILL. 

Our  Specialty: 

Butter  and  Eggs,  Tea  and  Coffee 

Cottage  Cheese,  Fresh 

Dressed  Poultry 

Delivered  in    Edgewater  and   Argyle    Pa.rk 

Tuesday  and  Friday 

Teas,    Coffees,    Butter    and   Eggs 

805  Dempster  Street.          EVANSTON 

158 


'Retail 


PITKIN  ®  BROOKS 


Corner 
Lakje   and 
Stale  Si j. 


IRicb  Cut  (Blase 


The  Dinner  cannot  be  Well  Served 
without 

Pretty  Table  China. 


We  serve  our  patrons  from  Haviland,  Guerin, 

Minton,  Cauldon,  Wedgwood  and  the  German 

Factories,  and 

Our  Trices  are  'Reasonable 


Tel.  Graceiand  1831 


All  Our  Milk  is  Filtered 


If  Quality  is  Desired  Patronize 


P.  MUNO 


J.  H.  MUNO 


STAPLES  DAIRY  CO.  Sheridan  Drive  Club 

Livery   and 
Boarding:  Stable 


Wholesale  and  Retail  Dealers  in 

PUR.E 

Milk  and  Cream 

BOTTLED  MILK 

A  Specialty 

Rose  Brand  Creamery  Butter 

DEPOT 

2792  and  2794  N.  Robey  St. 


All  Orders  will 
Receive  Prompt  Attention 


CHICAGO 


MUNO    BROS. 


Carriage  Ca.ll 
Telephone,  La^ke  View  116 


2614-16  Ridge  Ave.  EvaSrA«. 


159 


Phone  Douglas  888 


The  Home 
Delicacies  Association 


Is  prepared  to  receive 
orders  in  the  various 
branches  of  society 
catering  and  to  supply 
new  and  exclusive  ideas 
in  Menus  and  Table 
Appointments  for  all 
varieties  of  SOCIAL 
FUNCTIONS 


2970  Groveland  Avenue 

CHICAGO,    ILLINOIS 


Where  does  it  go? 

Get  one  of  our 

Family  Expense  Books 

25  and  50  cents  each 


They  keep  the  family  happy  by 
showing  where  the  money  goes 


STEVENS,  MALONEY  <%L  CO. 

Stationers  and  Printers 
143  LaSalle  St..  Chicago 


AIG.  SAEHN.  Pres. 


R    NOELCW.  Sec.Trtas. 


North  Shore 
Safe  Deposit  Co. 

August  Saehn  &  Company 

2566-48  Evanston  Are. 

Safety    Deposit    Vaults,    Insurance 
Savings  Deposits 

Thone  LaK*   V/et»  985 

Boxes,  $3.00    per  ye&j  and  upward. 
3  per  cent  per  aoinum  on  Savings  Deposits 


Member  of  Chicago 

Real  Estate 

Board 


Loans  made  on  Good 

Real  Estate 

Securin 


W.  J.  Lukens 

Heal  Estate 
and    Insurance 


1218    Chcvmber   of    Commerce 
CHICAGO 


Telephone   Main  3595 


Lake  View  and  North  Shore  Property 
a  Specialty 


160 


Established    i  864 


Phone  North  1348 


E.  R.  ScKlick 

"Dealer  in  fine  domestic 
and  imported 

Kitchen     Utensils     and 
Housefurnishing   Goods 


437  North  Clark  Street,  Chicago,  111. 


Artistic  Hanging  of  Lambrequins  and 
Laces.  Shades,  Rods,  Poles,  etc.  Spring 
Beds.  Mattresses,  Slip  Covers  and  Carpets 
to  order  and  repaired. 


Herm.Wunderlich 

\7pholsterer 
and    "Decorator 

Estimates  on  request 


1794  North  Halsted  Street 
opp.  Newport  Ave. 

CHICAGO 


Phone 
Graceland  635 


•    For  12  years  with 
MARSHALL  FIELD!*  CO- 


Chicken,  Lobster  and  Shrimp  Salads    made 
to  order. j 

Special  Rates  for  Parties, 
Weddings,  etc. 


Garben®  GrollCo. 

Confectionery 

Fancy  Bakery 
Ice    Creams    arid    Cafe 


Phone  North  396 
Phone. North  393 


176  North  Clark  Street,  Chicago,  III. 


Alston's 

Veranda  Lac 

A  Paint  prepared  especially 
for  Porch  Furniture,  Lawn 
Swings,    Seats,  etc.      Two  • 
Permanent,    Quick  -  Drying 
Shades 

Green  and  Vermilion 

The  Alston  MYf'g  Co. 

CHICAGO,  ILL. 

Crushers  of  Flaxseed  and  Manufacturers  of 
all  grades  of  Paint  and  Dry  Colors. 


161 


Our  Great  Grocery 

Occupies  the  Entire  Sixth  Floor 
EVERYTHING   FRESH,   PURE   AND   CLEAN 


Complete  Lines  of  the 
CHOICEST  STAPLE  AND  FANCY 

GROCERIES 

FRUITS  AND  VEGETABLES 

DELICATESSEN 

SMOKED  MEATS 

FRESH  MEATS,  Etc,  Etc, 


PRICES  ARE  ALWAYS  LOWEST  HERE 

BOSTON  STORE 


STATE  and 

MADISON 


Telephone,  2181  Central 


7  A.M.  10  7:30  P.M. 


THE 

Mrs,  Clark  Co. 

LVNCH  ROOM 


For 
LADIES  and  GENTLEMEN 


BREAKFAST 


DINNER 


SUPPER 


Home  Cooking  and  Catering 


jSHSL      153  Michigan  Ave. 


R.  S.  Critchell        Bavier  C.  MUJer      Chas.  P.  Whitney 
Kossuth  Marks      Lyman  M,  Drake    Frank  Barbour 


CRITCHELL 
MILLER 

WHITNEY  & 
BARBOUR 

Fire  Insurance 


ESTABLISHED  1868 


138  to  144  La  Salle  St,    CHICAGO 


162 


PARIS       NEW  YORK       ST.  GATT 

Styer  Lace  &  Drapery 
Company 

Home  Furnishers  and  Decorators 
Importers  and  Makers 

Real  Lace  Curtains  and   Draperies 

Special   Furniture 
and   Hand  Tufted   Rugs  to    order 

175^  Michigan  Ave. 

Railway  Exchange  Building 


Phone  Harrison  3509 


CHICAGO 


Phone  Central  5842 


T5he 


Cleverly  Corset 

Made  to  Order 


Insuring  to  our  patrons  all  the 
latest  effects  in  figure  required  in 
the  fitting  of  gowns.  Endorsed  by 
Chicago's    Leading    Dressmakers 

A.  M.  CLEVERLY 

1022  Masonic  Temple  CHICAGO 


Chicago  Office: 

157  W.  Washington  St. 


F-M 


She 

Household 

JVecessity 


JAP'A'LAC  stains  and  varnishes  by  one 
application.  It  is  the  most  durable  finish  on 
the  market  for  floors,  all  kinds  of  interior  wood 
work,  etc.,  where  extreme  durability  is  required. 

It  is  a  great  reviver  of  old  wood  work, 
furniture,  etc. ,  as  it  covers  up  all  mars,  scratches 
or  disfigurements,  producing  a  brilliant  and 
beautiful  finish  and  can  be  successfully  applied 
by  an  inexperienced  person.  It  is  not  affected 
by  hot  or  cold  water,  nor  by  soap  and  water, 
and  does  not  mar  white  or  show  heel  marks 
when  used  on  floors.     The  colors  are  as  follows* 

Oak,  Walnut,  Mahogany,  Cherry,  Malachite 
Green,  Ox^Blood  Red,  Brilliant  Black,  Dead 
Black,  Natural  or  Clear,  Gloss  White,  Flat 
White,  Ground  and  Empire  Blue. 

Manufactured  only  by 

The  Glidden  Varnish  Co. 

163  Cleveland    Ohio 


nm 


STATED  WASHINGTON  5TS 


Our   Pure  Food  Departments  occupy  the  entire 
Fifth  Floor, 


We  supply  the  tables  of  the  discerning  and  the 
critical. 


Our  hygienic  restaurant,  modern  dairy,  perfect 
meat  market,  and  high  grade  bakery  are  objects 
of  interest  to  every  woman. 


Telephone,  North  254 


Burton  F.  White 


CATERER. 

567  North  Clark  Street 

Near  Schiller 

Most  Careful  and  Artistic  Service 
in  Chicago  for 

WEDDINGS 

RECEPTIONS 

CHILDREN'S  PARTIES 

DELICIOUS 

Ice  Creams,  Ices  and  Cakes 

for  family  orders 
Catalogue  upon  Request 


PRICE  LIST 

of 


"Carlota"  Coffee 


3-Pound  Can 

5-Ponnd  Can 

10-Pound  Can 

25-Pound  Can 

50-Pound  Can 


$  1.00 
1.65 

3.25 

8.00 

15.00 


"Carlota"  Coffee  is  put  up  in 
sealed  tin  cans — we  grow  every 
pound  of  coffee  sold  under  the 
name  "Carlota." 


CaLietal  "CARLOTA"  Co. 

Order  in  person,  by  mail  or  of  our  wagon  salesman 
Telephone,  Central  JJ90 

Office,  Room  310  -    -    42  RIVER  STREET 


164 


OLGA  GOLDZIER 

Maker  of  Gowns 

Randolph  Market  ®. 
Grocery 

52  ©end  54  State  St. 

Tailor- Made  Gowns  a 

* 

Specialty 

Finest  Store  of  its 
kind  in  Illinois. 

Complete    line    of 
Groceries,   Wines, 

Suite  908  Masonic  Temple 

Liquors,       Meats, 
Butter  and  Delica- 

Telephone Market  1236 

CHICAGO 

cies.     Prompt    de- 
livery to  all  parts 
of  the  city. 

E,H)*ry  Hay  ij  a 
Children's  "Day  at 


'She  Chicago 
Children's 
Store 

Everything  that  Infants 
and  Children  wear  from 
Head  to  Foot  including 
many  Novelties  not 
found  elsewhere. 

A.  STARR  BEST 

107  State  St 
CHICAGO 

Telephone  4070  Central 


165 


MILWAUKEE 


Ravinia 
Park 


BOCK^ELLER 


A  pla.ce  of  recreation 
and  entertainment  for 
people  of  culture  and 
refinement.     <3£     X 


Concerts 

Ei*Oery  ^/tfternoon   and  Extening 

Entrance  from  Sheridan  Road  and  Green  Bay  Road 

for  Automobiles  and  Carriages 

Located  at 

HIGHLAND   PARK 

Along  the  Chicago  &  Milwaukee  Electric  Railroad 


166 


